Pappardelle with Pancetta, Mushrooms, and Peas

I got inspired by a recent bon appetit magazine all about pasta. I knew immediately that it was time I really started to experiment with new recipes. No pre-made jarred sauces, just some great fresh ingredients, a bottle of wine (for the cook), and my instincts. I had a craving for something creamy, and having some mascarpone cheese in the fridge, I knew that would be just the thing to create something delicious. Some mushrooms and onions for flavor, pancetta for saltiness, peas and asparagus for a tender crisp bite, and a sprinkle of freshly parmesan cheese to bring everything together. You'll definitely want to try this one : ) 

Ingredients:

1 lb pappardelle pasta 

1 tablespoon olive oil 

1 cup diced pancetta 

1 cup sliced white mushrooms 

1 sweet yellow onion, diced 

3 garlic cloves, minced 

1 tablespoon flour 

1 1/2 cups chicken stock 

6 asparagus spear, ends trimmed off, and cut into 2 inch pieces

1 cup frozen peas  

1/4 cup mascarpone cheese 

1/2 cup, plus 2 tablespoons freshly grated parmesan cheese

1. Prep the veggies: Dice up the onion, mince the garlic cloves, and cut the asparagus 

2. Meanwhile, heat a large pan over medium heat and add 1 tablespoon of olive oil. Once hot, add the pancetta. Cook until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove with a slotted spoon, and place onto a paper towel. Leave the remaining oil in the pan.

3. Add the sliced mushrooms, and cook turning only occasionally until golden brown, about 7 minutes. Add the onion and garlic and sprinkle with salt and pepper. Cook 5 minutes more, until the onion is becoming translucent. 

4. Sprinkle the flour over the mushroom and onions, and stir, cooking out the flour until it becomes a blonde color, 1 - 2 minutes.

5. Slowly pour in the chicken, about 1/2 cup at a time, stirring constantly. Add the pancetta back into the pan. Increase the heat to high. Once the sauce is boiling, lower the heat to a simmer. Let simmer for about 10 minutes, until the sauce has reduced and thickened slightly. 

6. Meanwhile, fill a large pot with water and bring to a boil. Once boiling, generously salt the water. Add the pasta and cook 1 minute shy of the package directions. Drain the pasta, and reserve 1 cup of the pasta water. 

7. Once the sauce has simmered for about 10 minutes, add the asparagus and the frozen peas. Let cook for about 3 minutes, then take the pan off the heat and add the mascarpone and 1/2 cup parmesan cheese. Stir to combine. Place the pan back over the hot stove, and add the cooked pasta directly into the sauce. Stir the pasta into the sauce, coating all the noodles and allowing the noodles to finish cooking in the sauce for 1 - 2 minutes. Add pasta water as needed to smooth out the sauce. 

8. Place the pasta onto plates or into bowls and sprinkle with the remaining parmesan cheese. Enjoy!