Ingredients
2 large plum tomatoes, halved lengthwise and seeded
1 teaspoon Oilerie Basil Extra Virgin Olive Oil
2 ounces pancetta or bacon, diced
1 tablespoon Oilerie Truffle Extra Virgin Olive Oil
4 cloves garlic, finely chopped
1 (1 ounce) package of Oilerie European Blend dried mushrooms, reconstituted, drained and coarsley chopped.
2 cups chicken broth
1 (12 ounce) package of Oilerie Mushroom Fettuccine, cooked per package directions and drained
2 tablespoons chopped flat-leaf parsley
Parmesan cheese, grated
1 tablespoon Oilerie Truffle Extra Virgin Olive Oil

Directions
Preheat oven to 475 degrees F. Season tomatoes, if desired, with Kosher salt, then drizzle with 1 tsp. Oilerie Basil Extra Virgin Olive Oil. Arrange in baking pan and roast 15 minutes or until wilted. Chop tomatoes and set aside.
Saute pancetta with 1 Tbsp. Oilerie Truffle Extra Virgin Olive Oil over medium-high heat until crisp. Add garlic and cook 30 seconds. Add mushrooms, roasted tomatoes and 1 cup broth. Bring to a boil over high heat, then reduce heat to low and simmer uncovered, stirring occasionally, about 5 minutes.
Add cooked fettuccine to mushroom mixture, then add remaining broth and the parsley. Simmer 5 minutes. Serve, if desired, with parmesan cheese and drizzle with remaining 1 Tbsp. Oilerie Truffle Extra Virgin Olive Oil

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