A simple and elegant dish
|Source||Courtesy of Terlato Wines Executive Chef Colin Crowley|
Sauté chopped shallots in butter until translucent, and then add mushrooms. Season with salt and pepper and cook until the liquid is released and evaporated. Add the chicken stock and reduce it by half.
Meanwhile, cook the pasta according to package directions; drain.
Mix pasta with mushroom mixture, cream and one cup grated Parmigiano-Reggiano. Cover the bowl with plastic wrap for 3 mins, then serve, garnished with chopped pancetta, chopped Italian parsley and Parmigiano-Reggiano.