1 pound assorted wild mushrooms
1 – 2 tablespoons butter
Extra Virgin olive oil
4 ounces guanciale – diced (cured pork jowl, or substitute pancetta)
2 cloves garlic, chopped
1 cup heavy cream (or more to taste)
Sea salt and freshly ground black pepper to taste
1 pound pappardelle pasta
Italian parsley, chopped, for garnish

Brush dirt from mushrooms and slice.



In a medium skillet over medium heat, warm butter with a small amount of olive oil.



Add guanciale and cook until guanciale becomes crisp and renders fat. Add the garlic and cook for another 30 seconds.



Add sliced mushrooms and sauté for about two minutes, stirring constantly.



When mushrooms are almost cooked through, slowly add cream and a small amount of the pasta water and stir until sauce reaches desired consistency. Season with salt and pepper.



Remove from heat and cover to keep warm. In a medium pot over high heat, cook pappardelle in boiling water until al dente, following package directions



Drain pasta and add it to the sauce in the pan and toss to coat.



Garnish with parsley and freshly ground pepper ~ serve with freshly grated Parmesan.

Serve immediately.