Creamy Mushroom Pasta

 

Ingredients

• 16 ounces dried linguine pasta
• 4 ounces pancetta, diced
• 5 tablespoons unsalted butter, divided
• 2 tablespoons olive oil, divided
• 16 ounces fresh mushrooms, sliced
• 2 medium shallots, minced
• 5 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1/3 cup dry white wine, such as Chardonnay
• 1 1/2 cups reduced-sodium chicken broth
• 1/2 cup heavy whipping cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried basil
• Pinch red pepper flakes
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, minced

Instructions

1. Set out a measuring cup next to the stove so you can remember to reserve some pasta water before draining.
2. Bring a large pot of salted water to a boil. Then, cook the pasta according to package directions for al dente, minus 1 minute. Reserve 1 cup of pasta water, then drain the pasta and toss with a drizzle of olive oil to keep it from sticking together.
3. While the pasta is cooking, add the pancetta to a large, deep skillet and cook over medium-low heat until crispy, stirring occasionally. Transfer to a paper towel-lined plate to drain. Drain off excess grease, but don't clean the skillet.
4. Add 1 1/2 tablespoons butter and 1 tablespoon olive oil to the skillet and increase heat to medium-high. Add half of the mushrooms in an even layer and let them cook for 2-3 minutes, without stirring. Then stir and cook another 3-5 minutes, stirring occasionally, until the mushrooms are golden. Season lightly with salt and pepper, to taste, and transfer to a plate.
5. Repeat with another 1 1/2 tablespoons of butter, 1 tablespoon oil, and the remaining mushrooms, transferring to a plate when finished.
6. Decrease heat to medium and add the remaining 2 tablespoons butter. Once melted, add the shallots and cook for 2-3 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
7. Add the flour and stir. Cook for about 1 minute, then add the wine and a splash of the chicken broth, using a wooden spoon to scrape the bottom of the skillet to loosen any browned bits. Let the wine mixture cook for about 1 minute.
8. Stir in the remaining chicken broth and heavy cream. Add the mustard, thyme, salt, pepper, basil, and red pepper flakes. Let cook for about 2-4 minutes, stirring often, until the sauce thickens slightly.
9. Stir in the Parmesan cheese and minced parsley, stirring until the cheese is melted. Add the mushrooms back to the skillet.
10. Add the cooked pasta and stir to coat well, adding pasta water if needed to get the desired consistency.
11. Serve with cooked pancetta, and possibly additional parsley and a sprinkle of additional Parmesan cheese.