Thursday, February 26, 2009

Pasta with Pancetta & Mushrooms!

1 TBS Olive Oil
½ Cup diced up pancetta
½ Cup sliced portabella mushrooms
½ Small onion diced
4 Garlic cloves diced
1/2 Cup of chicken broth
½ Cup of heavy cream
¼ Cup chopped fresh parsley
¼ Cup Parmesan Reggiano cheese

While the pasta is cooking, sauté pancetta in olive oil in a large pan over medium heat. Once the pancetta is brown and crisp remove with a slotted spoon. Reserve the drippings in the pan and add the mushrooms and onion to it and cook until mushrooms are golden brown. Add the garlic and cook for another minute or two. Stir in chicken broth. Cook until chicken broth is reduced by half. Add cream. When sauce comes to a boil, add the pancetta and remove from the heat and stir in cheese and parsley. Add pepper to taste. Toss sauce and pasta together and serve!


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