Pasta with Mushrooms, Pancetta, and Sage

Name: Pasta with Mushrooms, Pancetta, and Sage
Ingredients: 4 ounces, pancetta, cut into 1/4-inch cubes; 2 tablespoons, olive oil; , table salt; 1 pound, farfalle pasta, or campanelle; 3–4 , large shallots, chopped fine (about 1 cup); 3 medium cloves, garlic, minced or pressed through garlic press (about 1 tablespoon); 10 ounces, shiitake mushrooms, stems discarded, caps wiped clean and sliced 1/4 inch thick; 10 ounces, cremini mushrooms, wiped clean and sliced 1/4 inch thick; 1 tablespoon, minced fresh sage leaves, plus 1 additional teaspoon; 1 1/4 cups, low-sodium chicken broth; 1/2 cup, heavy cream; 1 tablespoon, lemon juice from one lemon; , Ground black pepper; 2 ounces, grated Parmesan cheese (1 cup); 2 tablespoons, minced fresh parsley leaves

Side Dishes
Main Courses
Vegetables
Pasta
Pork
Weeknight

Appears in Cook's Illustrated November/December 2003

Pasta with mushrooms can be watery and tasteless. Thirty pounds of mushrooms later, we discovered a simple technique to produce a woodsy, creamy sauce quickly.

SERVES 4 as main course, 6 to 8 as side dish

TIME 55 minutes

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