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Pasta with Mushrooms, Tomato and Pancetta
This rich, warming, autumnal dish is our version of pasta alla boscaiola, or woodsman’s pasta, which features earthy, meaty mushrooms. For varied flavor and texture, we like to use a mix of different types of fungi, but thanks to the alliums, pancetta, cream and Parmesan that play supporting roles, the pasta is delicious even if made only with basic creminis. We also add a little white wine for flavor-lifting acidity and tomato puree to tie together all the elements.
pound penne, ziti or gemelli
Kosher salt and ground black pepper