~ Pappardelle Pasta & Crispy Pancetta tossed with a Creamy Sauteed-Mushroom Asiago-Cheese Sauce ~

If this sounds like a dish you would be happy to find late at night on a restaurant "after hours" menu it is:  my own.  Here in Melanie's Kitchen (also known as The Preschutti Bar & Grille),  we call this:  "The House Pappardelle".  Just like another of my house specialties, "Spaghetti a la Carbonara", it is pure, simple, perfection.  Don't ask me why, but, there is just something magical about feasting on spaghetti at midnight any time of the year under any weather conditions. We've been inundated with a few days of cooler than usual, AC off/put the heat back on, temperatures and downpours here in Central PA, so, a pasta post or two are most appropriate!

Rain, Rain, Go Away & Please Go Away for Memorial Day!

In the case of both of these dishes, in about the same time it takes to boil and drain the pasta, a few simple, unpretentious ingredients get sauteed together in a skillet. Once the two components are tossed together, the party begins when you take the first bite!  

In the case of my carbonara (kar-boh-NAH-rah), the saute consists of diced pancetta and onion.  For my pappardelle dish (pah-pahr-DEHL -leh), thinly-sliced mushroom caps are added to that mix.  For the carbonara, the bucatini mixture (boo-kah-TEE-nee), thick spaghetti get sauced with a mixture of eggs and Locatelli cheese. For the pappardelle, wide flat strands of egg pasta get sauced with ~ My Basic Asiago Cream Sauce ~, that takes less than 5-minutes to make (and can be made up to three days ahead of serving)!  

~ Mel's Got Spaghetti Carbonara on Her Mind ~, and, ~ My Basic Asiago Cheese Sauce ~ can be found by clicking on the Related Article links below.

Note:  Pappardelle, from the Italian verb "pappare" meaning "to gobble or gulp" is available on-line if your grocery store doesn't carry it.  Wide fettuccini may be substituted.

From my kitchen to yours:  

"The House Pappardelle"!

1 1/2-2  cups My Basic Asiago cream Sauce, prepared as directed

1/2  pound thick-sliced pancetta, have the person at the deli-counter thick slice it for you

1/2-3/4  cup finely-diced white or yellow onion

4  large garlic cloves, run through a press

1/2  pound stemmed and thinly- sliced white button mushroom caps, 1/2 pound after stems are removed

1  pound pappardelle pasta

1  tablespoon sea salt, for seasoning pasta water

1/2  cup finely-grated Asiago cheese, for garnishing

freshly ground sea salt and peppercorn blend, for garnishing

~ Step 1. Slice or dice the pancetta. I cut mine into 1/4" chards because that is what I was taught.  When sliced like this, the pancetta will be crispy on the outside with a slightly-chewy center. If you want your pancetta crisp, dice it.  Finely-dice the onion and press the garlic as directed.

~ Step 2.  Remove and discard the stems from the mushrooms.  Using a mushroom brush or damp cloth, gently brush/wipe off the caps to remove any dirty particles.  Slice the caps, about 1/8" thick and no thicker than 1/4".  Note:  Never wash mushrooms (except for dried mushrooms, which get soaked to reconstitute them).  A quick rinse is acceptable,  but,  excess water will cause them to get soggy. 

~ Step 3. Place pancetta in a 5 1/2-quart chef's pan. Saute over medium-high heat, until pancetta is golden on the outside and to-the-tooth on the inside, 7-8 minutes. After 5 minutes of cooking pancetta, move it to one side of the pan.  Add the onions and garlic to the other side. Continue to saute, until the onion is soft and panchetta is cooked as directed.

~ Step 4. Add the mushrooms to pan.  Stir and continue to saute until mushrooms have lost almost all of their moisture, about 6 more minutes.  Remove pan from heat, partially cover and set aside.

~ Step 5.  In an 8-quart stockpot bring 5 quarts of water to a boil and add the salt.  Add the pasta and continue to cook until the pasta is slightly less than al dente, according to package directions (my pappardelle cooks in less than 4 minutes).  Test for doneness often during the last 2 minutes of cooking process.  Drain but do not rinse. While the water is coming to a boil and the pasta is simmering:

~ Step 6.  On stovetop or in microwave, gently reheat the Asiago cheese sauce.  Add additional cream, in small increments, only if necessary, to return it to desired consistency.

~ Step 7. Add drained pasta to pancetta mixture.

Toss gently to combine pasta with pancetta mixture.

~ Step 8.  Slowly add and stir in about 1 1/2 cups of the warmed Asiago cheese sauce.  You do not want to drench the pasta in sauce, you just want it to be lightly coated. Error on the side of less instead of more.  Add more, only if needed.

Portion into warmed bowls & serve immediately!

Rain?  What rain! 

Pappardelle Pasta & Crispy Pancetta tossed with a Creamy Sauteed-Mushroom Asiago-Cheese Sauce:  Recipe yields 4-6 servings.

Special Equipment List:  cutting board; chef's knife; garlic press; 5 1/2-quart chef's pan w/straight, deep sides & lid; large spatula; 8-quart stockpot; colander; tongs 

Cook's Note:  To learn how to make my version of rich and real-deal ~ Fabulous Fettuccini Alfredo a la Primavera-Style ~ just click into Categories 4, 12 or 14 to get my recipe.  It is pastalicious!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2014) 

Related articles

~ Mel's Got Spaghetti "a la Carbonara" on Her Mind (A Simple Recipe w/Fond Memories & Rich History) ~

~My Basic Asiago Cheese Sauce for Pasta/Veggies~

~ Melanie's Bolognese Sauce & Bolognese Lasagna: Veal & Rosemary-Tomato Cream Sauce & Lasagna~

~ Winters Last Gasp: Pasta w/Ground-Meat Sauce ~