12 thin slices mild pancetta

2 red onions, cut into thin wedges

2 cloves garlic, finely chopped

1/8 teaspoon (0.5 ml) red pepper flakes

3 tablespoons (45 ml) olive oil

5 cups (1.25 litre) mixed mushrooms (chanterelles, St. Georges, oyster mushrooms, white button mushrooms, etc..), sliced

1/4 cup (60 ml) white wine

1/2 cup (125 ml) chicken broth

1/2 cup (125 ml) 35% cooking cream

1/2 teaspoon (2.5 ml) fresh rosemary, chopped

3/4 lb (375 g) farfalle

1/2 cup (125 ml) fresh Parmigiano-Reggiano cheese, grated

1 tablespoon (15 ml) fresh parsley, chopped

Parmigiano-Reggiano cheese shavings

1/3 cup (75 ml) toasted hazelnuts, chopped

Salt and pepper

With the rack in the middle position, preheat the oven to 200 °C (400 °F).

Line a baking sheet with parchment paper.

Spread the pancetta slices on the baking sheet. Bake for about 15 minutes or until crisp. Drain on paper towels. Set aside.

In a skillet, soften the onions and garlic with the pepper flakes in the oil. Add the mushrooms and cook for about 6 minutes, until golden brown.

Add the wine, broth, cream, and rosemary. Reduce over medium heat until the sauce has a slightly creamy consistency, about 10 minutes. Season with salt and pepper.

In a large pot, cook the pasta in salted boiling water until al dente. Drain. Add the pasta to the sauce with the grated Parmesan cheese and parsley. Toss to combine.

Let stand for a few minutes. Adjust the seasoning. Place 3 pancetta chips in the centre of each serving. Sprinkle with Parmesan cheese and hazelnuts. Serve.

In Recipes-list.com we have selected the most viewed recipes from category - Pasta . Enjoy the best recipes specially selected for you! Farfalle with Mushrooms and Pancetta Chips is the right choice that will satisfy all your claims.