Pasta with Mushrooms, Pancetta and Sage

Name: Pasta with Mushrooms, Pancetta and Sage
Ingredients: 4oz. pancetta , cut into ¼-inch cubes; 2 tbsp. olive oil; Table salt; 1lb. farfalle pasta, or campanelle; 3 to 4 large shallots, chopped fine (about 1 cup); 3 medium cloves garlic, minced or pressed through garlic press (about 1 tbsp.); 10oz. shiitake mushrooms, stems discarded, caps wiped clean and sliced ¼ inch thick; 10oz. cremini mushrooms, wiped clean and sliced ¼ inch thick; 1 tsp minced fresh sage leaves, plus 1 additional tsp.; 1¼ cups low-sodium chicken broth; ½ cup heavy cream; 1 tbsp. lemon juice from one lemon; Ground black pepper; Granulated garlic, cayenne pepper to taste (optional); 2oz. grated Parmesan cheese (1 cup); 2 tbsp. minced fresh parsley leaves

www.carnaldish.com

Indulge in a flavorful pasta dish with mushrooms, pancetta, and sage—perfect for weeknight dinners and packed with rich, earthy tastes. Easy to make and sure to please!

View full recipe on www.carnaldish.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.carnaldish.com.

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Ingredients

4oz. pancetta , cut into ¼-inch cubes
2 tbsp. olive oil
Table salt
1lb. farfalle pasta, or campanelle
3 to 4 large shallots, chopped fine (about 1 cup)
3 medium cloves garlic, minced or pressed through garlic press (about 1 tbsp.)
10oz. shiitake mushrooms, stems discarded, caps wiped clean and sliced ¼ inch thick
10oz. cremini mushrooms, wiped clean and sliced ¼ inch thick
1 tsp minced fresh sage leaves, plus 1 additional tsp.
1¼ cups low-sodium chicken broth
½ cup heavy cream
1 tbsp. lemon juice from one lemon
Ground black pepper
Granulated garlic, cayenne pepper to taste (optional)
2oz. grated Parmesan cheese (1 cup)
2 tbsp. minced fresh parsley leaves