Mushroom Cream Parpadelle with pancetta
Ingredients
12 oz pappardelle
4 oz pancetta, diced
1 cup heavy cream
8 oz mushrooms (such as cremini or button), sliced
2 cups arugula
2 shallots, finely chopped
1/2 cup grated Parmesan cheese
2 tbsp olive oil
Instructions
Bring a large pot of salted water to a boil. Add the pappardelle and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet or frying pan, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.
In the same skillet, add the finely chopped shallots and sauté until translucent, about 2-3 minutes. Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes.
Pour the heavy cream into the skillet with the mushrooms and shallots. Bring to a simmer and cook until the sauce thickens slightly, about 5 minutes. Season with salt and pepper to taste.
Add the cooked pappardelle to the skillet and toss to coat with the sauce, adding reserved pasta water as needed to reach the desired consistency. Stir in the crispy pancetta, arugula, and grated Parmesan cheese. Cook until the arugula is wilted, about 2 minutes.
Serve immediately, garnished with additional Parmesan cheese if desired.
