INGREDIENTS

4 Shallots

1/4 lb. Pancetta (optional)

3/4 lb. fresh White Mushrooms

1/2 lb. fresh Shitake Mushrooms

3 Tbsps. Olive Oil

2 Tbsps. minced Garlic

2 Tbsps. Butter

1 1/2 cups Heavy Cream

1/2 tsp. Sea Salt

1/2 tsp. White Pepper

1 lb. Papparadelle Pasta, cooked

1/2 cup shredded Parmesan

DIRECTIONS:

• Peel and mince the Shallots.
• Cut the Pancetta into thin strips and fry in a small pan until the fat renders out and the Pancetta has become slightly crisp.
• Wipe the White Mushrooms clean with a damp paper towel; slice thinly.
• Cut the stems off the Shitake Mushrooms, wipe clean with a damp paper towel and slice about 1/4” thick.
• Heat the Olive Oil over medium-high heat in a sauté pan; add the Shallots and cook until they are translucent.
• Add the Garlic and continue cooking just until the Shallots turn a pale gold.
• Add all the Mushrooms and Salt and sauté over medium-high heat; stir while cooking until the Mushrooms are very lightly browned.
• Add the cooked Pancetta and sauté for about 3 more minutes;  turn the heat down to medium and cook for about 10 minutes or until the liquid from the Mushrooms is absorbed.
• Add the Butter; when the Butter melts add the Cream and Pepper.
• Raise the heat to high and cook, stirring, until the Cream is reduced by half.
• Add the cooked Papparadelle; stir gently with a soft spatula to completely cover the Pasta with the Sauce; stir in the Parmesan.
• Serve garnished with halved Cherry Tomatoes and shredded fresh Basil Leaves.

Yield:  6 Servings