Pappardelle with Pancetta and Wild Mushrooms
- 12 ounces pappardelle pasta (fresh or dried)
- 3 ounces thinly sliced pancetta, cut into strips
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 pound mixed mushrooms (chanterelles, bluefoot, oyster, etc.), brushed clean, trimmed and halved or chopped if large
- 4 cloves garlic, finely chopped
- 1/4 teaspoon fine sea salt
- 1 1/2 tablespoon chopped fresh thyme leaves
- 1/8 teaspoon crushed red chile flakes, or to taste
- 1/2 cup Parmigiano Reggiano cheese shavings (about 1 1/2 ounces), divided
- 1/4 teaspoon ground black pepper
Bring a large pot of salted water to a boil and cook pasta according to package directions.
Drain, reserving 1/4 cup cooking liquid.
Meanwhile, put pancetta in large, deep skillet and place over medium heat.
Cook, stirring occasionally, until pancetta is browned and crispy, about 5 minutes.
Remove pancetta with a slotted spoon, leaving drippings in pan; set pancetta aside.
Add butter and olive oil to skillet and cook over medium heat until butter melts.
Add mushrooms, garlic and salt; raise heat to medium-high and cook, stirring frequently, until mushrooms release their juices and brown, about 10 minutes.
Add pasta, pancetta, thyme, chile flakes, 1/4 cup pasta cooking liquid, and half the cheese and stir until noodles are coated.
Serve topped with fresh pepper and remaining cheese shavings.
See our Terms of Service.
- 12 ounces pappardelle pasta (fresh or dried)
- 3 ounces thinly sliced pancetta, cut into strips
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1 pound mixed mushrooms (chanterelles, bluefoot, oyster, etc.), brushed clean, trimmed and halved or chopped if large
- 4 cloves garlic, finely chopped
- 1/4 teaspoon fine sea salt
- 1 1/2 tablespoon chopped fresh thyme leaves
- 1/8 teaspoon crushed red chile flakes, or to taste
- 1/2 cup Parmigiano Reggiano cheese shavings (about 1 1/2 ounces), divided
- 1/4 teaspoon ground black pepper