Pasta with Mushrooms, Pancetta, and Sage
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.
Serves 4 as main course, 6 to 8 as side dish
4 ounces pancetta , cut into 1/4-inch cubes
2 tablespoons olive oil
table salt
1 pound farfalle pasta, or campanelle
3 - 4 large shallots , chopped fine (about 1 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
10 ounces shiitake mushrooms , stems discarded, caps wiped clean and sliced 1/4 inch thick
10 ounces cremini mushrooms , wiped clean and sliced 1/4 inch thick
1 tablespoon minced fresh sage leaf , plus 1 teaspoon
1 1/4 cups low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon lemon juice from one lemon
Ground black pepper
2 ounces grated Parmesan cheese (1 cup)
2 tablespoons minced fresh parsley leaves
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, 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.
B-man
