Pappardelle with Pancetta & Mushrooms
This Pappardelle with Pancetta & Mushrooms is a quick and easy dish for weeknights or when you don’t want to spend too much time cooking.
Ingredients
- 10 ounces uncooked pappardelle pasta see Recipe
- coarse sea salt, as needed
- 4 ounces pancetta, cubed
- 1 tbsp. olive oil tips & tricks
- 1 tbsp. clarified butter
- 1/2 cup shallots, finely chopped
- 1 lb. mixed mushrooms (King oyster, cremini, portobello, etc.), sliced
- 3 large cloves garlic, pressed
- 1/2 tsp. ground Himalayan sea salt, or to taste
- 1 tsp. Italian seasoning see Recipe
- 1 tsp. lemon zest
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/8 tsp. red pepper flakes, or to taste
- 2 ounces dry white wine
- 1/3 cup 35% heavy cream
- 1/2 cup Grana Padano cheese, grated
Directions
- Cook the pasta in salted boiling water according to package directions.
- In a large skillet over medium heat, add pancetta and sauté for 5 minutes.
- Transfer to a bowl lined with paper towels using a slotted spoon; set aside.
- Add oil and butter to the skillet. When hot, add shallots and sauté for 1 to 1 ½ minutes.
- Add mushrooms, garlic and salt; sauté for 8 to 10 minutes.
- Stir in Italian seasoning, lemon zest, black pepper and red pepper flakes. Pour in white wine and bring to a simmer.
- Add heavy cream and return pancetta to the skillet; simmer for 2 minutes.
- Add drained cooked pasta and cheese. Stir well before serving.