Monday, July 16, 2012

The Spaghetti with Pancetta, Sage, and Mushrooms

This recipe I had saved in my Epicurious recipe box for a while. Since I had fresh sage on hand from my last entry, I figured I could use it in this. As well I have a ton of spaghetti from a big sale the Key Food had a while back, so I'm making a lot of spaghetti. If you don't like spaghetti you can go to hell.

This tasted great and I pretty much followed the recipe to the letter. However, I have to say the colour put me off a little. Not entirely sure why, but probably because I'm not used to reddish-brown pasta. Still, all the mushrooms, the wine and broth reduction, and of course the pancetta were fantastic.

Reducing the wine and beef broth actually took the most time. 

Crimini and baby bellas coupled with some white mushrooms for this one. I used about half the recommended butter. You can see it and the fresh herbs in the background along with the chopped pancetta.

Everything comes together saucewise. 

Finishing up the pasta in the sauce itself. 

The finished product. Tasty and lovely. 

Your soundtrack for this entry: Cathedral - Corpsecycle