Farfalle with Mushrooms and Pancetta Chips | RICARDO

Ingredients

• 12 thin slices mild pancetta
• 2 red onions, cut into thin wedges
• 2 cloves garlic, finely chopped
• 1/8 teaspoon (0.5 ml) red pepper flakes
• 3 tablespoons (45 ml) olive oil
• 5 cups (1.25 litre) mixed mushrooms (chanterelles, St. Georges, oyster mushrooms, white button mushrooms, etc..), sliced
• 1/4 cup (60 ml) white wine
• 1/2 cup (125 ml) chicken broth
• 1/2 cup (125 ml) 35% cooking cream
• 1/2 teaspoon (2.5 ml) fresh rosemary, chopped
• 3/4 lb (375 g) farfalle
• 1/2 cup (125 ml) fresh Parmigiano-Reggiano cheese, grated
• 1 tablespoon (15 ml) fresh parsley, chopped
• Parmigiano-Reggiano cheese shavings
• 1/3 cup (75 ml) toasted hazelnuts, chopped
• Salt and pepper