Pappardelle with Pancetta and Mushrooms
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Gastrotools
Recipes from professionals
Quick and delicious pasta dish with full umami flavor thanks to the many mushrooms in the sauce. You can use exactly the mushrooms you have access to – ordinary button mushrooms work just fine too. This recipe uses Italian pancetta, but you can easily replace it with bacon. Enjoy the dish as it is, or optionally sprinkle it with freshly grated Parmesan when serving.
Servings
: 4
people
Ingredients
500
g
mixed mushrooms
2
shallots
2
cloves
garlic
butter or oil for frying
1
dl
port wine
1
tbsp.
balsamic vinegar
¼
bunch
fresh herbs, such as rosemary, thyme or oregano
2.5
dl
chicken stock
2
dl
whipping cream
2
tsp.
cornstarch
200
g
pancetta
400
g
pasta, such as pappardelle
salt, pepper
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Instructions
Step 1/11
Clean the mushrooms, and cut larger mushrooms into bite-sized pieces.
Step 2/11
Peel and finely chop the shallots and garlic.
Step 3/11
Sauté the mushrooms in butter or oil in a pan until they release liquid and take on color.
Step 4/11
Add a little extra fat to the pan if necessary, and now add the shallots and garlic. Sauté further until the shallots are clear.
Step 5/11
Add port wine and balsamic vinegar, and reduce until half.
Step 6/11
Now add herbs (save some for garnish), chicken stock and cream, bring the pan's contents to a boil, and let it simmer for a couple of minutes.
Step 7/11
Thicken with cornstarch mixed in water, and season to taste with salt and pepper.
Step 8/11
Fry the pancetta crispy in a pan, and let it drain on absorbent paper.
Step 9/11
Cook the pasta until it is al dente. Drain the water, but save a little of it.
Step 10/11
Put the pasta back in the pan, and fold in sauce and pancetta. If the consistency is too dry, you can add a little of the pasta cooking water.
Step 11/11
Garnish with fresh herbs when serving.
