1 pound fresh mushrooms such as Crimini, Baby Portabello, Shitake or a mixture.
1 tablespoon of water
2 tbs freshly grated parmigiana
1 tbs fine dried bread crumbs
6 cloves garlic, finely chopped or use a grater
2 large shallots, minced
Salt, and freshly ground
Extra-virgin olive oil for drizzling
8 oz minced or cubed pancetta
3/4 cup chicken stock
3/4 cup heavy cream
4 oz 1/2 cubed talegio cheese
10-12 ounces of fresh hollow pasta such as penne
1/2 cup reserved pasta water
1.5 cups of ground parmesan cheese
2/3 cup of minced parsley
Bring heavily salted water to boil and hold at simmer until you commence cooking the sauce
Preheat an oven to 375 degrees.
Trim off hard bits from stems.
Slice or quarter to equivalent size.
In a baking pan large enough to hold the mushrooms in a single layer ,sprinkle the bottom with water and put the mushrooms in stems up.
In a small bowl, combine al the other listed ingredients including salt and pepper to taste, and mix thoroughly.
Sprinkle the mixture evenly over the mushrooms.
Drizzle with the olive oil.
Bake, uncovered, in the preheated oven until the mushrooms are golden and tender, depending on the mushrooms and their size approximately 15-20 minutes. Set aside
Crisp the pancetta cubes. When done add to the mushrooms
Bring simmering pasta water to boil ,add pasta and cook for several minutes or according to manufacturer instructions for "al dente"
In a frying pan large enough to accomodate all the ingredients, including the pasta, bring chicken stock to simmer.
Add the cream and cubed talegio cheese and cook down until it can be seperated when passing a spatula through the mixture
Add 1/2 cup of pasta water and the pasta and cook until pasta has reached desired texture.
Add the mushroms, pancetta, parsley and mix thoroughly
Mix in 1 cup of parmesan and parsley
Top with remaining parmesan and ground pepper
