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Shiitake Pappardelle with Pancetta and Peas

Yields4 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

This delectable dish is rich and earthy thanks to the shiitake mushrooms, and the vegetables and herbs add a balanced spring flavor to the dish. The sauce lingers in the pasta, creating the perfect bite. Serve and enjoy!

Shiitake Pappardelle with Pancetta and Peas

 1 lb Colavita Pappardelle Nests
 3 tbsp Colavita 100% Californian Extra Virgin Olive Oil, plus extra if needed
 3 oz pancetta or prosciutto, diced
 pinch of red pepper
 1 clove garlic, chopped
 1 medium shallot, thinly sliced
 ¼ cup white wine
 8 oz shiitake mushrooms, stems removed, wiped clean and sliced
 1 cup fresh or frozen peas
 ½ cup chopped fresh parsley
 1 pt light cream (optional)
 ½ cup grated parmigiano or American grana cheese
 salt and pepper to taste

Heat the Colavita Olive Oil in a large skillet, and bring a large stock pot of salted water to a boil.


Add the pancetta to the skillet and sauté until lightly browned.


Add shallot, garlic and red pepper flakes and cook until wilted, about 3 minutes.


Pour in the wine and cook until all the liquid evaporates.


Now add the mushrooms and continue to cook until the mushrooms are wilted and cooked, about 7 minutes.


Add the peas, parsley and if using, the cream.


Simmer gently for a few minutes allowing the flavors to incorporate, but do not allow the cream to boil.


Add the pasta to the boiling water and cook according to the package instructions (about 8 minutes for al dente).


Once pasta is done, before straining, remove and reserve 1 cup of the pasta water


Add the cooked pasta to the mushrooms, mixing all ingredients over low heat.


If the mixture seems dry, add some of the reserved pasta water but make sure you keep stirring until the water is well incorporated into the mixture.


Add half of the Parmigiano to the skillet, mix and serve.


Use the rest of the Parmigiano for garnish.

Nutrition Facts

Servings 4