A bowl of pasta can be so simple yet so satisfying. I love the assortment of mushrooms and herbs combined here with fresh tagliatelle pasta and some crisped pancetta. If you’re a pro at chopping veggies and herbs, it will take you less than 20 minutes from cutting board to table (or 30 minutes for slow choppers like me), so it’s a good option on frenetic weeknights or for a quick lunch. Enjoy!
Tagliatelle with Sauteed Mushrooms, Pancetta & Herb Sauce
- slightly more than 1/2 lb. (250 g.) package of fresh tagliatelle pasta
- An assortment of mushrooms — I used shiitake, German “krauterlinge,” and champignon/button mushrooms, about 1 1/2 cups each, washed & chopped
- An assortment of fresh provençale herbs: rosemary, thyme, sage, savory, & oregano, washed and chopped
- 1 bay leaf
- 1 shallot, minced
- 2 cloves garlic, minced
- 7 oz. (200 g.) thinly sliced pancetta, diced
- 2 Tbs. butter
- 2 Tbs. olive oil
- Splash of dry white wine (about 1/4 cup)
- Sea salt & freshly ground pepper
- Handful of fresh parsley, washed & chopped
- Prepare the ingredients: Wash, dry, and chop all the mushrooms (into thick slices or bite-size pieces) and herbs, mince the shallot & garlic, and dice the pancetta.
- Prepare a large pot of water with salt to cook the pasta; bring to a boil while you begin cooking the sauce.
- Pour a teaspoon or so of olive oil into a large pan and heat over medium heat, add the pancetta pieces and let them crisp up a little, about 3 minutes. Add a bit of butter and cook the shallot for an additional 2 to 3 minutes, or until beginning to turn translucent and soften. Add the garlic and cook one more minute, lowering the heat if necessary to avoid burning the garlic. Add the bay leaf and herbs (all except the parsley) and let them become fragrant in the oils, about 1 minute more; mix.
- Add the white wine to the pan and let it cook off, 3 or 4 minutes (turning up the heat a bit if necessary). Add the remaining butter and oil and a sprinkling of salt & pepper, mix. When butter has melted, add all the mushrooms and stir continuously to help them cook uniformly.
- Add the fresh pasta to the boiling water and cook one minute less than the package directions direct.
- Drain the pasta and add to the pan when the mushrooms are nicely browned, mix to incorporate. Taste and season with more salt & pepper if necessary. When the pasta achieves that perfect al dente bite, turn off the heat and sprinkle with parsley. Remove the bay leaf and serve in bowls, spooning the liquid and herbs from the pan into each bowl.