Fettuccine With Pancetta, Porcini, And Tomato

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1 tablespoon extra-virgin olive oil

3 ounces thinly sliced pancetta, torn into 3-inch pieces

1 small onion, chopped

2 cloves garlic, chopped

1 pound porcini mushrooms, brushed clean and quartered

2 plum tomatoes, cored and diced

1/4 cup white wine or vermouth

1 12-ounce can evaporated milk

Coarse salt and freshly ground black pepper

1 pound whole-wheat fettuccine

1/4 cup grated Parmesan

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