Recipe: Pappardelle with Pancetta and Wild Mushrooms

Name: Recipe: Pappardelle with Pancetta and Wild Mushrooms
Ingredients: 12 ounces pappardelle pasta (fresh or dried); 3 ounces thinly sliced pancetta, cut into strips; 2 tablespoons unsalted butter; 1 tablespoon extra-virgin olive oil; 1 pound mixed mushrooms (chanterelles, bluefoot, oyster, etc.), brushed clean, trimmed and halved or chopped if large; 4 cloves garlic, finely chopped; 1/4 teaspoon fine sea salt; 1 1/2 tablespoons chopped fresh thyme leaves; 1/8 teaspoon crushed red chile flakes, or to taste; 1/2 cup Parmigiano Reggiano cheese shavings (about 1 1/2 ounces), divided; 1/4 teaspoon ground black pepper

www.wholefoodsmarket.com

A mix of tasty, colorful mushrooms gives this simple pasta lots of flavor and visual interest. We use pappardelle pasta, but any wide pasta such as tagliatelle or fettuccine will also work...

View full recipe on www.wholefoodsmarket.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.wholefoodsmarket.com.

Share this recipe:

Cooking tools:

Ingredients

12 ounces pappardelle pasta (fresh or dried)
3 ounces thinly sliced pancetta, cut into strips
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 pound mixed mushrooms (chanterelles, bluefoot, oyster, etc.), brushed clean, trimmed and halved or chopped if large
4 cloves garlic, finely chopped
1/4 teaspoon fine sea salt
1 1/2 tablespoons chopped fresh thyme leaves
1/8 teaspoon crushed red chile flakes, or to taste
1/2 cup Parmigiano Reggiano cheese shavings (about 1 1/2 ounces), divided
1/4 teaspoon ground black pepper