Creamy Mushroom and Pancetta Pasta finished with a bright Vinegar

There are many elements that I love about this dish. The umami from the mushrooms, the creaminess from the broth and cream blend, but what really puts it over the top is the addition of red wine vinegar. It’s unexpected and creates an incredible ‘wow’ moment. Everyone I make this for is always so impressed, and it is one ingredient that separates it from the rest

RECIPE

Ingredients:

• 4 ounces packaged and diced pancetta

• 16 ounces cremini mushrooms, quartered

• 1 tablespoon olive oil

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 2 cloves garlic, minced

• 12 ounces bowtie, fusilli or orecchiette pasta

• 1/2 cup heavy cream

• 1/2 cup chicken broth

• 2 tablespoons red wine vinegar

• 1/4 cup fresh chives, chopped

• 1/2 cup parmigiano reggiano, shredded, divided

Instructions:

• Heat a large skillet over medium heat and cook pancetta until golden and crispy. Transfer to a towel lined plate and set aside, reserve drippings in pan. Add olive oil, mushrooms, salt and pepper to the skillet. Cook until mushrooms start to brown then add garlic and cook for one minute more.

• Meanwhile, cook pasta according to package directions and drain.

• Add cream and broth to the skillet with the mushrooms. Cook 2 minutes until bubbly and slightly thickened. Add the pancetta to the skillet, stir in pasta, vinegar, chives and 1/4 cup of the Parmesan. Toss to combine and serve.