Pappardelle with Chanterelles

Ingredients

4 ounces guanciale (pork jowl),thinly sliced into match sticks
1 T olive oil
1 shallot
1 c chicken stock
0.75 lb Chanterelles
1 T chopped fresh chives
1 c heavy cream
salt and pepper
(0.75 c paramigiano-reggiano)

Bring 6 quarts of water to a boil with 2 T salt.

IN large skillet, sauté the pork with olive oil over med heat until lightly crisp about 2 min. Remove with slotted spoon and drain on paper towel.

Add shallots to pan with the reserved pork fat and cook until soft, about 1 min. Add the chanterelles and cook until the moisture has been released and the edges begin to brown 2 to 3 min. Add the chicken stock and chives, and cook until the lq is reduced by half. Add cream and simmer until the sauce coats the back of a wooden spoon. Add the reserved guanciale and season the space with the salt and pepper to taste. Turn the heat to low.

Cook the pasta for 2 min or until al dente, then reserve 1 cup of pasta water add drain

Add the hot pasta to the sauce as well as 1/2 cup pasta water and 2 table spoons chives. If the sauce is too thick, add pasta water to reach desired consistency. cook over med low heat to reduce for 2 min.