Wild Mushroom Pasta with Pancetta and Sage

Happy fall, friends! I don’t know where this year has gone. I mean, did summer just up and decide to peace out without so much as a wave goodbye or what? Not only that, but my son turns ONE in less than a month and I have all the feelings about it.

But. Now that the cooler weather is upon us I can finally share this gorgeous mushroom pasta with you! It features luscious red wine, mixed ‘shrooms, glorious autumnal herbs, and just the right amount of cheese. This is actually the meal I made the day before I delivered Everett—which is not surprising because I do make it quite frequently—but I like to think it gave me the energy I needed in the same way endurance athletes carbo load before a competition! Because we all know that mothers are the ultimate endurance athletes. (If you’re doubtful, allow me to introduce you to the research here.)

Anyway, back to the pasta. It’s the coziest fall dinner and I’m delighted it’s time to start making it again.

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Wild Mushroom Pasta with Pancetta and Sage

recipe adapted from Bon Appétit

• Serves: 4-6 people

• Prep Time: 10 minutes

• Cooking Time: 30 minutes

Ingredients:

• 1 1/2 cups low-salt beef broth

• 1 cup dry red wine

• Extra virgin olive oil

• 12 ounces wild mushrooms (oyster, crimini, shiitake, etc.), torn into large pieces

• 8 ounces chopped pancetta chopped

• 6 tablespoons (3/4 stick) unsalted butter, cut into 1/2' cubes

• 3 tablespoons chopped fresh sage

• 3 tablespoons chopped fresh rosemary

• 1 pound penne rigate

• 1 cup grated Pecorino Romano, divided

Directions:

Bring broth and wine to a boil; simmer until reduced, 15 minutes.

Heat 2 tbsp. olive oil in a large pan, then sauté pancetta until golden. Add torn mushrooms. Sauté until tender, about 8 minutes. Add butter, sage, rosemary and allow to thicken for 2 minutes. Add wine mixture and simmer. Meanwhile, bring penne to a boil.

Add penne to mushrooms, plus 1/2 cup pasta water and 3/4 cup pecorino. Serve with the additional 1/4 cup pecorino.