Penne rigate with peas and mushrooms
Put a pot of salted water on for the penne.
In a non stick skillet large enough to hold the penne for their final cooking, coat it's bottom with good EVO. Slice up a shallot and place it in the oil and sauté in low heat. Add some pancetta or even bacon and if you like, a few red pepper flakes. When the shallots are golden, add sliced up mushrooms and salt lightly with sea salt. Now add half a cup of decent dry white wine. Raise the heat so that the alcohol evaporates. At this point the water should boil so add the penne. the rule is 100 grams per person. At this point add peas. Frozen once will do. Again sprinkle with sea salt. The reason for this is that each ingredient needs the salt to give off it's natural liquids thus adding to the sauce. Remember that the pancetta is salty to begin with so go lightly here. Now chop up some Italian parsley and add some to the peas and mushrooms. Cover and cook for a few minutes. A few minutes before the indicated cooking time for the pasta, drain and reserve some pasta water. Add the penne to the skillet along with some pasta water. Stir well and aerate. Add some more pasta water needed to finish cooking the penne. When al dente, add some half and half and stir. Now shut off the heat and wait about 30 seconds. Always with the heat off add some good parmigiano. Stir well. If the cheese is added while the flame is on, it will stick to the bottom.
Serve with a dash of raw EVO and a sprinkle of raw parsley. The magic is done.
Buon appetito
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