This dish will have your guests thinking you’ve been cooking all day! It is SOOOO good and packed full of flavor. You can even omit the pancetta and have a perfect vegetarian dish. You will need ….
12 oz of mixed mushrooms (chanterelle, oyster, baby portobello), sliced
2 cloves of garlic, minced
2 sprigs of fresh thyme, leaves removed
kosher salt & freshly ground pepper to taste
1/2 t red pepper flakes
3 T butter
3 T olive oil
the juice of 1/2 of a small lemon
4 slices of pancetta, cut in small pieces
fettuccine or angel hair pasta cooked and drained
1/2 cup of freshly shaved parmesan cheese
Render the pancetta in 2 tablespoons of olive oil over medium heat until crispy. Remove, drain on a paper towel and set aside. In the same pan, add 1 tablespoon of olive oil, mushrooms and garlic. Sauté for 5 minutes. Add the thyme leaves, salt, pepper red pepper flakes, lemon juice and 1 tablespoon of butter. Put the cooked pasta in a serving dish and toss with the remaining 2 tablespoons of butter and 1/4 cup of the parmesan. Top the pasta with the mushrooms, rendered pancetta and the remaining parmesan.
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