Pasta with Mushrooms, Pancetta, and Sage

By DreiFromBK

Ingredients

• 4ounces pancetta , cut into 1/4-inch cubes
• 2tablespoons olive oil
• Table salt
• 1pound farfalle pasta, or campanelle
• 3–4 large shallots , chopped fine (about 1 cup)
• 3medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
• 10ounces shiitake mushrooms , stems discarded, caps wiped clean and sliced 1/4 inch thick
• 10ounces cremini mushrooms , wiped clean and sliced 1/4 inch thick
• 1tablespoon minced fresh sage leaves , plus 1 additional teaspoon
• 1 1/4cups low-sodium chicken broth
• 1/2cup heavy cream
• 1tablespoon lemon juice from one lemon
• Ground black pepper
• 2ounces grated Parmesan cheese (1 cup)
• 2tablespoons minced fresh parsley leaves

Details

Servings 4
Adapted from cooksillustrated.com

Preparation

Step 1

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.

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For a weeknight pasta and mushrooms recipe with a woodsy, full flavor, we used a combination of mushrooms—cremini for their rich, meaty nature and shiitake for their hearty flavor and chewy texture. Cooking the mushrooms with salt released their juices and enhanced browning. We finished our mushroom pasta recipe by adding garlic, shallots, and thyme to round out the flavors in a simple sauce of chicken broth, heavy cream, and lemon juice.

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.

, plus 1 additional teaspoon

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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Variations

Heating a Pasta Bowl