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Pappardelle with Mushrooms
From Williams-Sonoma Food Made Fast: Pasta, by Julia della Croce


Olive oil, 1/4 cup (2 fl oz/ 60 ml)
Pancetta or bacon, 3 oz (90 g), chopped
Shallots, 3 large, minced
Cremini or button mushrooms, 10 oz (315 g), thinly sliced
Goat cheese, 1/4 lb (125 g)
Dry white wine, 1/2 cup (4 fl oz/125 ml)
Salt and freshly ground pepper
Pappardelle or wide egg noodles, 1 lb (500 g)
Fresh tarragon, 1/4 cup (1/3 oz/10 g) minced

Make the sauce

Bring a large pot of water to a boil. In a large frying pan over medium heat, warm the oil. Add the pancetta and sauté until lightly browned, about 3 minutes. Add the shallots and sauté until lightly golden, about 3 minutes. Add the mushrooms and cook until they have softened and released most of their liquid, about 5 minutes. Add the goat cheese and stir to combine. Stir in the wine and cook until most of the alcohol has evaporated, about 1 minute. Season to taste with salt and pepper.

Cook the pasta

Meanwhile, add 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions. Drain, reserving about 1/2 cup (4 fl oz/ 125 ml) of the cooking water. Add the pasta to the sauce along with the tarragon. Toss to combine. Warm briefly over low heat to blend the flavors. Add as much of the cooking water as needed to loosen the sauce and serve.

Yield: Serves 4

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