Pasta with mushrooms, pancetta, and sage
|4 ozpancetta; cut in 1/4 cubes|
|2 tblOlive oil|
|1 poundBow tie pasta (farfalle)|
|3 mediumgarlic cloves minced; about 1 tbl|
|10 ozshitake mushroom; sliced 1/4 inch thick|
|10 ozcrimini mushroom; sliced 1/4 inch thick|
|1 tblminced fresh sage leaves plus one additional tsp|
|1 1/4 cupsChicken broth|
|Ground black pepper|
|2 ozgrated parmesan cheese; 1 cup|
|2 tblminced fresh parsley|
Pasta with mushrooms, pancetta, and sage Preparation
1. Bring 4 quarts water to rolling boil, covered, in stockpot; add 1 tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.
2. Meanwhile, cook pancetta in 2 tablespoons olive oil, stirring occasionally until lightly browned, about 6 minutes. Using slotted spoon, transfer pancetta to paper-towel lined plate. Add shallots to fat remaining in skillet, and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high; add shiitakes and cook, stirring occasionally, for 2 minutes. Add cremini mushrooms and 1/2 teaspoon salt; cook, stirring occasionally, until golden brown, about 8 minutes. Stir in sage and cook 30 seconds. Transfer mushrooms to bowl. Add broth to skillet and bring to boil, scraping up browned bits; off heat, stir in cream, lemon juice, and salt and pepper to taste.
3. Add mushrooms, pancetta, broth mixture, cheese, and parsley to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of liquid, about 2 minutes; serve immediately.
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