Yuuummm. This is another 9.5/10, will make it again and again! (It's just barely below the full 10 level.) I created this recipe based on others I found when I was trying to find a recipe to use up my mushrooms in the fridge. I also had bacon that was going to be in this, but the bacon had gone bad :( so I decided to go for pancetta instead (which I also had on hand). Excellent results, glad it ended up this way!
Ingredients:
8 oz. penne pasta, cooked according to package directions, reserve the strained pasta cooking water
4 oz. diced pancetta
~1 tsp. olive oil
1 T. butter (I used unsalted; if you use salted, adjust seasoning accordingly)
8 oz. button mushrooms, sliced
salt, to taste
3 large cloves garlic, minced
1/2 T. fresh rosemary, chopped
1/2 c. dry white wine (I used Château Ste. Michelle Sauvignon Blanc)
1/2 c. heavy cream
coarse ground black pepper, to taste
1/4 c. freshly grated Parmesan, plus more for garnish
Directions:
1. In a large skillet over just under medium heat, cook pancetta in the olive oil, until just starting to brown a tiny bit. Transfer to a paper towel lined plate, leaving behind rendered fat.
2. Add the butter to the pan and swirl to combine with the rendered fat. Add mushrooms to pan. Season with salt and cook, stirring occasionally, until mushrooms have given their liquid and it has mostly evaporated.
3. Stir in the garlic and rosemary, followed by the white wine. Let cook, stirring occasionally, until wine has reduced by around half.
4. Stir in heavy cream and pepper, along with 1/4 c, of the reserved pasta cooking water. Return the cooked pancetta to pan and stir in. Bring to a simmer and keep simmering for around 5 min, or until sauce begins to thicken a bit.
5. Remove from heat, then stir in the Parmesan, followed by the pasta. Serve garnished with additional Parmesan and enjoy!
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