PAPPARDELLE WITH MUSHROOM & LEEK SAUCE

This recipe is for mushroom lovers. I added pancetta for extra flavor but you don't have to add it and it will make a delicious vegetarian dinner.

2 oz pancetta, diced, optional

3 T extra-light olive oil or avocado oil

10 cremini mushrooms, trimmed and thinly sliced

2 to 3 oyster mushrooms, trimmed and chopped

½ lb pappardelle pasta

3 T unsalted butter

1 medium leek, trimmed, cut in half lengthwise, and sliced

1 shallot, thinly sliced 

2 cloves garlic, minced

1 ½ cups chicken stock

¼ cup half-and-half or cream

½ t red pepper flakes

½ t thyme leaves

Grated zest of 1 lemon

Salt and freshly ground black pepper

1 T chopped basil

Extra-virgin olive oil, for serving

Grated Pecorino Romano cheese, for serving

In a large deep-sided skillet, cook the pancetta until brown.

Drain off most of the fat and add the oil and sauté the mushrooms until golden, about 5 minutes.

Meanwhile, cook the pasta in boiling salted water until al dente. Save ¼ cup of the pasta cooking water.

Add the butter to the skillet and sauté the leek, shallot, and garlic for another 2 minutes.

Add the chicken stock and simmer a couple of minutes.

Add the half and half or cream, red pepper flakes, thyme, and lemon zest.

Season to taste with salt and pepper.

Add the cooked pasta along with the pasta cooking water.

Toss to combine and divide between two warmed pasta bowls.

Drizzle with a little extra-virgin olive oil.

Serve with grated Pecorino cheese.

Serves 2