Pasta alla Genovese

Name: Pasta alla Genovese
Cuisine: italian
Ingredients: 400g pasta (e.g., tagliatelle or pappardelle); 200g pancetta, diced; 1 large onion, finely chopped; 2 cloves garlic, minced; 200g mushrooms, sliced; 200ml white wine; 200ml chicken or vegetable stock; 100ml heavy cream; 50g grated Parmesan cheese; Salt and pepper, to taste; 2 tbsp olive oil; Fresh parsley, chopped, for garnish

Ingredients

400g pasta (e.g., tagliatelle or pappardelle)
200g pancetta, diced
1 large onion, finely chopped
2 cloves garlic, minced
200g mushrooms, sliced
200ml white wine
200ml chicken or vegetable stock
100ml heavy cream
50g grated Parmesan cheese
Salt and pepper, to taste
2 tbsp olive oil
Fresh parsley, chopped, for garnish

Instructions

11. Cook the pasta in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
22. In a large pan, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy. Remove and set aside.
33. In the same pan, add the chopped onion and cook until soft and translucent. Add the minced garlic and cook for another minute.
44. Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown.
55. Pour in the white wine and let it simmer until the liquid has reduced by half.
66. Add the chicken or vegetable stock and bring to a simmer. Cook for 5 minutes.
77. Stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste.
88. Add the cooked pasta to the sauce, along with some of the reserved pasta water, stirring to coat the pasta evenly.
99. Return the crispy pancetta to the pan and toss everything together.
1010. Garnish with chopped fresh parsley and serve immediately.

Source: llm-generated