Name: Pappardelle with Shiitake Mushrooms (Pappardelle ai Funghi, Pancetta e Pomodorini)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 ounces pancetta, sliced ⅛ inch thick; Freshly ground black pepper; ½ cup heavy cream; ¼ cup freshly grated Parmigiano-Reggiano; ½ medium yellow onion; 3 tablespoons butter; 6 ounces grape tomatoes; 6 ounces fresh shiitake mushrooms; Salt; 10 ounces dried egg pappardelle

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

This is one of those instances where I use an ingredient that is more common in the States than in Italy in an Italian way. Whereas in Italy I would make this dish with fresh porcini, in the States I like making it with shiitake mushrooms. Though shiitake don’t taste like porcini, their texture is similar, and I was particularly pleased with the way this sauce turned out using them.