Mushroom, Pancetta, And Red Wine Pappardelle

• 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

1. Bring a large saucepan of salted water to a boil over high heat. Cook the pasta according to package instructions. Drain.
2. 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.
3. 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.

butter, olive oil, pancetta, baby portobella mushrooms, garlic, thyme, merlot wine, chicken stock, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/25167 (may not work)