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Pasta with Mushrooms, Pancetta and Sage


Description

adapted from Cooks Illustrated.


Ingredients

  • 4oz. pancetta , cut into ¼-inch cubes
  • 2 tbsp. olive oil
  • Table salt
  • 1lb. farfalle pasta, or campanelle
  • 3 to 4 large shallots, chopped fine (about 1 cup)
  • 3 medium cloves garlic, minced or pressed through garlic press (about 1 tbsp.)
  • 10oz. shiitake mushrooms, stems discarded, caps wiped clean and sliced ¼ inch thick
  • 10oz. cremini mushrooms, wiped clean and sliced ¼ inch thick
  • 1 tsp minced fresh sage leaves, plus 1 additional tsp.
  • 1¼ cups low-sodium chicken broth
  • ½ cup heavy cream
  • 1 tbsp. lemon juice from one lemon
  • Ground black pepper
  • Granulated garlic, cayenne pepper to taste (optional)
  • 2oz. grated Parmesan cheese (1 cup)
  • 2 tbsp. minced fresh parsley leaves

Instructions

  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.

Notes

So that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water after adding the cremini to the skillet.

You may have to adjust with the amounts of cream to get it to the consistency you want. The second time I made this dish, I added a little more heavy cream than originally stated. It’s adjustable, but use the recommended amounts first, then add anything you’d like later to make it amazing.Try adding grilled chicken or steak to the dish!

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