Creamy Shiitake Pappardelle

Creamy Shiitake Pappardelle
Serves 3–4

1 pound pappardelle pasta
1 tablespoon kosher salt
1/4 cup (1/2 stick) butter, divided
4 slices (1/4 pound) bacon, diced
2 shallots, finely chopped (about 1/3 cup)
1 pound fresh shiitake mushrooms, sliced
(or Baby Bella, porcini, or chanterelle mushrooms)
Kosher salt and freshly ground black pepper, to taste
1 pint heavy cream, divided
1/2 teaspoon lemon zest
1/2 cup freshly-grated Parmesan cheese

Warm a mixing bowl in a 250-degree oven.

Put one gallon of water and salt in a large kettle over high heat.

To make the sauce, melt half the butter in a large sauté pan over medium high heat and add the diced bacon. Do not drain the fat. As the bacon begins to crisp, add the shallots and cook until they are tender, about 4 minutes. Add the mushrooms, cook until they release their water, then stir in the salt and pepper.

Drop the pasta into the boiling water with the kosher salt, and while they are cooking, finish the sauce.

Combine the remaining butter and half the cream in the warm mixing bowl and put the bowl back into the oven. Pour the remaining cream over the mushrooms and allow it to simmer while the pasta cooks.

Drain the pasta and add to the warm mixing bowl. Pour on the sauce, add the lemon zest, and toss with the grated Parmesan cheese.