Enter fall; enter comfort food. This recipe, from America’s Test Kitchen, enters the delicious category. Warm and substantive, with woodsy undertones and a lip-smacking creaminess. All made dairy-free, from my adaptations.
4 ounces pancetta, cut into 1/4″ cubes
2 tablespoons olive oil
1 pound farfalle pasta
3 – 4 large shallots, chopped fine
3 medium cloves garlic, minced
10 ounces shiitake mushrooms, sliced 1/4″ thick
10 ounces cremini mushrooms, sliced 1/4″ thick
1 tablespoon minced fresh sage leaves
1 1/4 cups chicken broth
1 tablespoon lemon juice
2 ounces grated soy parmesan
2 tablespoons minced fresh parsley leaves
Bring 4 quarts water to rolling boil, covered, in stockpot; add 1 tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.
Meanwhile, cook pancetta in 2 tablespoon olive oil, stirring occasionally, until lightly browned. Using slotted spoon, transfer pancetta to paper-towel lined plate. Add shallots to fat remaining in skillet, and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high; add shiitakes and cook, stirring occasionally, for 2 minutes. Add cremini mushrooms and 1/2 teaspoon salt; cook, stirring occasionally until golden brown, about 8 minutes. Stir in sage and cook 30 seconds. Transfer mushrooms to bowl. Add broth to skillet and bring to boil, scraping up browned bits; off heat, stir in creamer, lemon juice, and salt and pepper to taste.
Add mushrooms, pancetta, broth mixture, cheese, and parsley to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of liquid, about 2 minutes; serve immediately. Makes 6 – 8 servings.