INGREDIENTS
1/4 cup pancetta, cubed
2 pounds mixed wild mushrooms (such as golden chanterelles, morels, porcini, cremini, oyster, sh*take, maitake), stems removed and sliced
1 shallot, finely chopped
2 cloves garlic, finely chopped
1 pound pappardelle
1/4 cup heavy cream
2 tablespoons fresh parsley, stems removed and chopped
Parmigiano Reggiano, freshly grated, for serving
A pinch of freshly grated nutmeg
Salt and freshly ground black pepper, to taste
INSTRUCTIONS
In a large sauté pan, cook the pancetta over medium heat until the fat begins to render. Add the mushrooms and cook until they begin to reduce and lose their moisture. Add the minced shallot and garlic and cook for another 2-5 minutes until the shallots are a light golden brown.
Meanwhile, bring six quarts of salted water to boil. Drop in the pasta and cook it until it is just al dente, around three minutes.
Reduce the heat to low, pour the heavy cream over the sautéed mushrooms, and stir. Add the pasta to the mushroom ragù and gently mix it until it is evenly coated. Grate nutmeg over the top, be sparing, you just need a little!
Evenly divide the pasta and mushrooms between four pasta bowls. Top with grated Parmigiano Reggiano, parsley, and coarsely ground black pepper. Serve immediately.
