Mushroom, Pancetta, And Red Wine Pappardelle - cooking recipe

Ingredients

1/2 lb pappardelle
2 tbsp butter
2 tbsp olive oil
5 oz pancetta, sliced
10 1/2 oz baby portobella mushrooms, sliced (about 4 1/4 cups)
3 cloves garlic, minced
1/2 tsp fresh thyme leaves
2/3 cup merlot wine
1/2 cup chicken stock
2/3 cup half-and-half
None None Grated Parmesan, for garnish

Preparation

Bring a large saucepan of salted water to a boil over high heat. Cook the pasta according to package instructions. Drain.
In a skillet, heat the butter and oil over high heat. Cook the pancetta and mushrooms for 5 mins before adding the garlic and thyme. Cook for an additional 1-2 mins, stirring regularly.
Add the wine and stock; cook until reduced by half. Stir in the cream, bring to a boil, then simmer for 2 mins and remove from heat. Add the pasta and stir to combine. Sprinkle with Parmesan.