Fettuccine with Mushrooms, Pancetta, and Brie

Method

1. Prepare the mushrooms: separate caps from stems. Slice caps into strips and cut stems into small pieces.
2. Finely chop the parsley.
3. Cut the pancetta into strips.
4. Peel the garlic clove, remove the inner germ if present, and chop finely.
5. Finely chop the chili pepper.
6. In a large pan, heat a drizzle of olive oil over medium heat. Add the chopped garlic, chili pepper, and pancetta.
7. Cook until the pancetta becomes translucent and renders some fat.
8. Add the prepared mushrooms to the pan. Season with thyme, salt, and pepper. Add a tiny bit of parsley.
9. Cook over medium-high heat until the mushrooms release their water, then reduce heat to low and continue cooking until the liquid evaporates and the mushrooms start to stick to the pan (about 10–12 minutes).
10. Meanwhile, bring a large pot of salted water to a boil for the pasta.
11. When the mushrooms are sticking, add one or two ladlefuls of the salted water (not yet pasta water) to the pan and stir to deglaze, creating a creamy base.
12. Drop the fresh fettuccine (or tagliatelle/pappardelle) into the boiling water and cook until al dente.
13. (Optional) Remove some of the cooked mushrooms to use as a side dish.
14. Cut the brie into small pieces (with rind). Add them to the mushroom pan over very low heat and let them melt slowly.
15. Add a little more pasta cooking water to the pan to keep the sauce creamy.
16. When the pasta is cooked, transfer it directly to the pan with the mushrooms and brie. Add another splash of pasta water and toss over medium heat for about 30 seconds.
17. Season with additional pepper, salt, or a few chopped rosemary needles if desired.
18. Add a knob of butter and a little more pasta water. Toss vigorously to emulsify.
19. Turn off the heat. Add the chopped parsley and grated parmigiano. Do not toss immediately; let the pan rest for a few seconds to prevent the parsley from becoming bitter and the cheese from sticking.
20. Toss well to combine, then serve immediately.