bacon + mushroom pappardelle
watch a step by step on how to make this in the highlights section of my instagram
serves 4
ingredients
2 table spoons olive oil
3 tablespoons butter, divided
5 slices of bacon or pancetta
4 shallots, finely chopped
1 lb mixed mushrooms, thinly sliced
2 teaspoons thyme, chopped
1/2 cup dry white wine
1 cup chicken stock
2 teaspoons of lemon juice
kosher salt and pepper to taste
1 cup parmesan, finely grated (plus more for topping)
1 lb papardelle
In a large sauce pan, heat one tablespoon of olive oil on medium heat and add the chopped bacon. Sauté the bacon until browned and crisped edges, when done take the bacon out with a slotted spoon and set aside for later. In the same pan add all the mushrooms and let begin to sweat. Once they have started to brown and sweat, about 2 minutes, add the chopped shallots and 2 table spoons of butter, the thyme, and 1/2 teaspoon of kosher salt and a few grinds of fresh black pepper.
Once the shallots are transulecent and the mushrooms seem to have sweat out all of their moisture, add the crushed garlic and saute until fragrant, about 1 minute. Add the white wine and lower heat. Reduce the wine until there is no smell of alcohol and there is barely any liquid. Add the chicken stock and let reduce to about half the liquid. Once it has reached a ragú consistency add the remaining tablespoon of butter and turn off the heat and mix to incorporate and thicken the sauce. Mix bacon back in and add lemon juice. Taste for seasoning and take off heat.
When sauce is done, put the sauce pan with mushroom sauce next to the pot you are boiling the pasta in. When pasta is al dente instead of straining it, take the pasta directly out of the boiling water and into the sauce with the heat with a slotted spoon. Add the parmesan right away so that it gets incorporated with the pasta water so that it becomes a creamy part of the sauce. Serve immediately with parmesan on top.
*NOTE: you can also serve with some chopped parsley on top.