- Average
- Average budget
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
Preparation
Step 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.
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 ½ 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.
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.
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.