Creamy Mascarpone with Pancetta and Mushroom
Busiate served with a Creamy Mascarpone Sauce, Pancetta, Mushrooms, and Kale 2 servings
Ingredients
5 oz Busiate Long
4 oz Pancetta (substitute for Bacon), chopped
1 tbsp Chianti Classico Extra Virgin Olive Oil
6 oz Baby Bella Mushrooms, sliced
1 Onion
½ cup Kale, chopped
½ cup Dry White Wine
1 tsp Fresh Thyme, chopped
½ cup Vegetable Stock
tt Fresh Ground Pepper
4 oz Mascarpone
Method
1. Bring a large pot of water to a boil
2. Slice the bacon and render until crispy.
3. Remove the bacon and reserve
4. Add 1 tbsp of Chianti Classico Extra Virgin Olive Oil to the pan with the bacon fat
5. Add in the sliced mushrooms, cook until browned *
6. Add in the chopped onion with a pinch of salt, sauté until softened
7. While the onions are cooking, boil the Busiate for 16 minutes until al dente
8. Deglaze the vegetables with white wine and stock, scrape the bottom of the pan with a
wooden spoon
9. While there is still liquid in the bottom, add in the kale and stir until wilted
10. Next, add in the mascarpone stirring to emulsify into the wine and stock
11. Add in the thyme
12. If the sauce is thick, add in a few tablespoons of pasta water at a time until smooth and
creamy
13. Once the Busiate is cooked, add to the sauce
14. Add in the reserved bacon and plate
*PRO TIP: Do not crowd the mushrooms or season until the mushrooms have browned fully otherwise they will not crisp.