Fettuccine

Except for the Parmesan cheese, which is pretty much a requirement, this ultra-cheesy cousin of fettuccine Alfredo can be made with any number of four-cheese combinations.

At the restaurant Becco in New York, where this dish is served, fresh porcini mushrooms are used when they are in season.

This pesto, from Trapani, in Sicily, is made with almonds and tomato and far less basil than traditional pesto — don't expect it to be green.

Sour cream and beets are inseparable in Eastern European cooking. Here's a fresh new way to enjoy them together.

Dried porcini are sold at Italian delis and in many supermarkets.

Wondra, a fast-blending flour, is a supermarket staple that's ideal for thickening sauces and gravies. It is put to good use in this quick pasta dish.

Creamy mascarpone cheese and pureed roasted pumpkin are blended with just a delicious touch of cinnamon to make an interesting sauce for the fettuccine starter. Uncork a Dolcetto.

Here's a rich, creamy pasta from chef Cory Mattson of the Fearrington House Restaurant in Pittsboro, North Carolina.

Serve with: Mixed baby greens with shredded radishes in a citrus vinaigrette, and a sesame baguette.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

In addition to the shiitake mushrooms called for here, look for morels, porcini or even button mushrooms, all of which are available during late spring early summer months.

A salad, some crusty bread and wine are all that's needed with this hearty pasta dish. For the wine, consider serving a bottle of Chianti or Sangiovese.

Can be prepared in 45 minutes or less.