Farfalle With Asparagus And Wild Mushrooms

• 4 slices pancetta (Italian bacon)
• 2 cloves garlic, minced (green part removed)
• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 ounce dried porcini mushrooms, soaked in hot water for 20 minutes, drained and rinsed
• 1/4 pound wild mushrooms like crimini, portobello, chanterelle, cleaned of grit
• 1 pound asparagus
• 1/4 pound shelled peas
• Coarse salt and freshly ground pepper to taste
• 1 cup heavy cream
• 1 cup basil leaves, shredded
• 1 pound farfalle (bow-tie pasta)
• Freshly grated Parmesan

1. Place pancetta in small frying pan and cook over medium heat until crisp.
2. Drain on paper towels.
3. Soften garlic in two tablespoons butter and the olive oil in a medium-size pan.
4. Coarsely chop porcini and wild mushrooms and add to the pan.
5. Cook for 10 minutes, stirring frequently, over low to medium heat.
6. Meanwhile, cut asparagus into half-inch pieces and blanch.
7. Add with the peas to mushrooms; season to taste.
8. Pour in cream and reduce over high heat until it is thickened.
9. Add basil leaves and toss.
10. Correct seasoning.
11. Crumble pancetta into little pieces and add.
12. Meanwhile, cook farfalle in six quarts boiling salted water until al dente (it will take about 10 to 15 minutes).
13. Drain, place in heated bowl and toss with one tablespoon butter.
14. Add sauce and a little grated cheese and toss.
15. Serve immediately, with more Parmesan passed separately.

pancetta, garlic, unsalted butter, olive oil, porcini mushrooms, mushrooms, asparagus, peas, salt, heavy cream, basil, farfalle, parmesan

Taken from cooking.nytimes.com/recipes/6425 (may not work)