Farfalle with Mushrooms and Pancetta Chips
Farfalle with Mushrooms and Pancetta Chips
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
Instructions
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- Line a baking sheet with parchment paper.
- Spread the pancetta slices on the baking sheet. Bake for about 15 minutes or until crisp. Drain on paper towels. Set aside.
- In a skillet, soften the onions and garlic with the pepper flakes in the oil. Add the mushrooms
- and cook for about 6 minutes, until golden brown.
- Add the wine, broth, cream, and rosemary. Reduce over medium heat until the sauce has a slightly creamy consistency, about 10 minutes. Season with salt and pepper.
- In a large pot, cook the pasta in salted boiling water until al dente. Drain. Add the pasta to the sauce with the grated Parmesan cheese and parsley. Toss to combine.
- Let stand for a few minutes. Adjust the seasoning. Place 3 pancetta chips in the centre of each serving. Sprinkle with Parmesan cheese and hazelnuts. Serve.
Farfalle with Mushrooms and Pancetta Chips