Pappardelle with Mushrooms
For a more earthy, robust flavor, use a mixture of cultivated and wild mushrooms, such as shiitake, enoki, porcini and chanterelle.
- 1/4 cup olive oil
- 3 oz. pancetta or bacon, chopped
- 3 large shallots, minced
- 10 oz. cremini or button mushrooms, thinly sliced
- 1/4 lb. goat cheese
- 1/2 cup dry white wine
- Salt, to taste, plus 2 Tbs.
- Freshly ground pepper, to taste
- 1 lb. pappardelle or wide egg noodles
- 1/4 cup minced fresh tarragon
Make the sauce
In a large fry pan over medium heat, warm the oil. Add the pancetta and sauté until lightly browned, about 3 minutes. Add the shallots and sauté until lightly golden, about 3 minutes. Add the mushrooms and cook until they have softened and released most of their liquid, about 5 minutes. Add the goat cheese and stir to combine. Stir in the wine and cook until most of the alcohol has evaporated, about 1 minute. Season with salt and pepper.
Cook the pasta
Meanwhile, bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water.
Add the pasta to the sauce along with the tarragon and toss to combine. Warm briefly over low heat to blend the flavors. Add as much of the cooking water as needed to loosen the sauce and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Pasta, by Julia della Croce (Oxmoor House, 2006).