Wednesday, March 26, 2014

Pappardelle with Mushrooms, Parsley + Pancetta

This recipe was originally posted in 2012 and it still remains one of my all time favorites. A giant bowl of this makes me SO HAPPY. This was my favorite pasta while in Italy and I think that it is the perfect meal to cook in your kitchen for any special occasion. Mark played chef on Sunday and made me this delicious meal for my birthday. We enjoyed dinner with my family at our house and he certainly wowed them with his take on this rich and creamy pasta. 

Pappardelle instead of linguine; Shitake and cremini instead of porcini; And an added bonus, crispy pancetta. A bowl of this is pure happiness. Also filed under pure happiness? Celebrating another wonderful year. 

Family, pasta, wine, cake and ice cream. It was my perfect kind of day.

Pappardelle with Mushrooms, Parsley + Pancetta
recipe adapted from Emeril Lagasse

1 lb. pappardelle pasta
4 thick slices pancetta, chopped
1 Tbsp. olive oil
2 Tbsp. unsalted butter
2 cups chopped mushrooms of your choice
1/4 cup minced shallots
2 cloves minced garlic
1.5 cups heavy cream
1/2 tsp. fresh thyme, chopped
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2 tbsp. parsley, chopped, plus more for garnish
1/4 cup grated Romano cheese

Bring a large pot of salted water to a boil. Add pappardelle and cook until al dente, 7-8 minutes.

Meanwhile, in a heavy bottom sauce pan (Mark used the French oven) on medium heat, cook pancetta until brown and crispy, 5-6 minutes. Remove from pan with a slotted spoon and drain on a plate with paper towel. In the same pan, heat the olive oil and butter on medium heat. Add the shallots and cook until soft and fragrant, about 2 minutes. Add the garlic and cook, stirring until fragrant, about 30 seconds. Add the chopped mushrooms and cook until soft, stirring occasionally, about 3-5 minutes. Add the cream, thyme, salt and pepper and return to a simmer. Cook, stirring occasionally, until the cream is reduced and thick, about 4-5 minutes. Add the parsley and stir to incorporate. 

Drain the pasta and add to the pan, tossing with sauce to coat. Add 2 Tbsp. of the cheese, toss and remove from heat. Garnish with extra parsley, grated cheese and fresh ground pepper.

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