- 12 ounces porcini pasta (dried) – if you can’t find this, you can use egg noodles or fettuccine, plus ~2 cups reserved pasta water
- 1 1/2 pounds portabella mushrooms, gills removed and sliced
- 1 large shallot, sliced thin
- 3 cups heavy cream
- 3/4 cup grated parmesan
- 1 – 1 1/2 tsp kosher salt (plus salt for the pasta water)
- 1 tsp fresh black pepper
- 1/2 tsp dried thyme
- 3 cups frozen peas
- 2 Tbl butter, unsalted
- 3 slices slab cut or thick cut bacon cut into 1/4” wide strips (cut vertically)
- Freshly grated Grana Padano (or parmesan)
- In a large, deep skillet cook the bacon over medium heat until crisp. Remove the bacon to a paper towel lined plate. Remove all but 2 Tbl bacon drippings. To the pan add the 2 Tbl of butter and the mushrooms. Stir and cook for 2 minutes then add the shallots, thyme, half the salt and pepper. Stir. Cook for 5-10 minutes or until the mushrooms have released all of their liquid and turned a deep golden brown.
- While the mushrooms are cooking, prepare your pasta per the directions reserving ~2 cups of pasta water.
- When the mushrooms are ready add 1 cup of reserved pasta water slowly to the skillet with the mushroom stirring and picking up the little browned bits on the bottom of the pan. Next add in the cream and grated parmesan, stirring the whole time. Turn the heat up to medium high and whisk until it thickens. Cook for 5-7 minutes. If the mixture is too thick add a little more pasta water. Add in the drained pasta, stir and remove from the heat. Taste for seasoning. Add in the peas, stirring gently to incorporate. Right before serving garnish with lardons and grated Grana Padano.