(As touted and prepared by Alex Tuller for the June 15, 2006 podcast)
The mushrooms are in and they are good! The thyme is also in. I use the fresh local mushrooms, nothing particularly special about them except that they are really good at this time of year.
For serving two people
One large handful of mushrooms, sliced, roughly chopped
One shallot, diced
Several slices of pancetta, cut into 1/4†pieces
Butter
Heavy cream
Thyme, leaves stripped from the stems
Pepper
Salt
Pasta
Set water on to boil. While water is heating up, heat approximately 2T butter in a skillet. Add shallots and sautee over medium high heat until they start to turn golden, then add the pancetta stir for a minute and add the mushrooms. Turn down the heat to medium and cook the mixture for about 5-7 minutes while shaking the pan occasionally.
When water boils, add salt and then add the pasta. Cook until al dente. Strain.
When pasta is cooking add about 1 cup of heavy cream to the mushroom mixture and increase heat to medium high to get it to a simmer. Reduce the heat to medium low and add the thyme. Cook for just about 5-8 minutes. The sauce doesn’t get thick like a heavy cream sauce, but you want enough liquid to coat the noodles. Add pasta to sauce, toss. You may need a little salt and fresh cracked pepper.