Ingredients:
2 Tablespoons oil, olive
1 Pound pasta, farfalle (bowtie)
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Directions:
Bring 4 quarts water to a rolling boil, covered, in a stockpot; add 1 tablespoon salt and the pasta, stir to separate, and cook until just shy of al dente. Drain and return the pasta to the stockpot.
Cook pancetta in 2 tablespoons of olive oil, stirring occasionally, until lightly browned and crisp, about 6 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.
In the remaining fat, add the shallots and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Increase the heat to medium-high; add the shiitakes and cook, stirring occasionally, for 2 minutes. Add the cremini and ½ teaspoon salt; cook, stirring occasionally, until the moisture released by the mushrooms has evaporated and the mushrooms are golden brown, about 8 minutes. Stir in the sage and cook 30 seconds. Transfer the mushrooms to a bowl and set aside. Add the chicken broth to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan; off heat, stir in the cream, lemon juice and salt and pepper to taste.
Add the mushrooms, pancetta, chicken broth/cream mixture, cheese, and parsley to the pasta in the stockpot. Toss over medium-low heat until the cheese melts and the pasta absorbs most of the liquid, about 2 minutes; serve immediately. |