Bacon and Mushroom Pappardelle with Rosemary
serves 2-4

Ingredients:
1/2 lb bacon
2 tablespoons butter
1 small onion, finely diced
2 cloves garlic, minced
1 pound cremini, and shiitake mushrooms, quartered
1 stalk rosemary, destemmed and minced, about 1 teaspoon
Kosher salt, freshly ground pepper
1/2 cup dry white wine
1 cup chicken stock
8 ounces pappardelle pasta
1/4 cup reserved pasta water
1/4 cup heavy cream
2 tablespoons salted butter
Parmesan cheese, shaved as garnish

Directions:

1. In a large pan, fry the bacon until crispy. Remove from pan, and cool on a paper towel-lined plate. Once the bacon has cooled, cut into bite-sized pieces. Carefully remove all but 1 tablespoon of the bacon grease from the pan.

2. Add 2 tablespoons of butter to the pan, then add the diced onions. Sauté the onions until they are translucent. Then add the mushrooms and garlic. Sauté the mushrooms until they are slightly browned on all sides.

3. Season with the minced rosemary, kosher salt, and pepper.

4. Add the white wine and the chicken stock and simmer until the liquid reduces by half.

5. Meanwhile, cook the pasta until just al dente.

6. Add the pasta to the simmering sauce, and stir together using tongs. Add 1/4 cup of the reserved pasta water, 2 tablespoons of butter, and 1/4 cup of cream, and stir until the pasta is coated in the silky sauce.

7. Toss the bacon pieces on top and serve with a garnish of shaved Parmesan cheese.