|CLASSIC pasta||tagliatelle with mushrooms (and peas)|
recipe is geared to wild mushrooms, but can also be very satisfactory with
cultivated button or crimini mushrooms.
(For a lightly different approach, see tagliatelle with porcini and sage.)
for the sauce:
for the pasta:
Trim the stems off the mushrooms. Slice the tops into thin quarter-inch slices. Slice the pancetta into thin slices.
In a sauté pan over medium heat put in the butter and oil. Add the garlic and cook for fifteen seconds. Lower the heat and add the mushrooms. Cook for four to five minutes until soft and the moisture has been extracted. Add the pancetta. Add the white wine and cook for two or three minutes until it has evaporated. Add the defrosted peas. (If using fresh, add them with the pancetta). Add a teaspoon of salt and a few turns of freshly ground pepper. Add the parsley. Add the cream and let it reduce slightly.
Get five quarts of water up to a boil. Add two tablespoons of salt. Add the pasta. Cook until al dente. Reserve one cup of the pasta liquid. Then drain.
Re-heat the sauce if necessary; add the tagliatelle to the sauce. Add the parmesan, and some of the reserved liquid if needed to keep the pasta moist. Serve, adding a touch more of parmesan and chopped parsley.