makes 6-8 servings
2 oz. extra virgin olive oil
4 oz. Pancetta, sliced thin and chopped
2 large shallots, finely minced
1 tsp. chopped garlic
1 1/2 lbs mixed mushrooms (porcini, chanterelle, morel), cleaned and sliced
2 cups baby peas
1 lb. Fusilli pasta
2 tbsp. freshly snipped chives
Grated Parmesan cheese
2 oz. unsalted butter
Bring a large pot of water to a boil; sprinkle salt into the pot,
then cook pasta until al dente.
Meanwhile heat olive oil in a large sauté pan and add pancetta. Fry
until nicely crisped and brown. Add shallots and garlic; cook briefly
to expand flavors. Add mushrooms and sauté until most of the juices
have been released and the mushrooms begin to brown.
Drain pasta, reserving a bit of the liquid. Add pasta to the pan
along with the peas; add some of the reserved cooking water as well
as butter and chives. Season with freshly cracked black pepper and
kosher salt as needed. Stir until butter melts into the sauce.
Sprinkle with Parmesan and serve.