For wild mushroom hunters, the first rains of fall signal the treasured time when golden chanterelles carpet the forest floor. At the Pike Place Market, you can find baskets overflowing with the freshly-plucked gems. This year especially, with Covid-19 keeping us inside more than ever, this sight makes us yearn for one of our favorite comfort foods: Pappardelle with Chanterelles & Guanciale. Guanciale is an unsmoked salt-cured pork cheek. Our guanciale has an especially rich pork flavor and a buttery texture. When preparing the dish, be sure to use the pasta water at the end and don’t skip the drizzle of oil—these steps ensure a silky sauce. [PS You can buy everything but the chanterelles from our online store!]

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Ingredients:

4 ounces guanciale, thinly sliced into matchsticks

1 tablespoon good-quality extra-virgin olive oil, plus more for drizzling

1 small shallot, minced

¾ pound chanterelles, cleaned and coarsely chopped

1 cup chicken stock

1 tablespoon chopped fresh chives

1 cup heavy cream

Salt and pepper

1 pound fresh egg pappardelle

¾ cup grated Parmigiano-Reggiano, plus more for garnish

2 tablespoons chopped fresh Italian parsley, plus a pinch for garnish

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

In a large skillet, sauté the guanciale in olive oil over medium heat until lightly crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels.

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

Cook the pasta for 2 minutes, or until al dente, then reserve 1 cup of pasta water and drain.

Add the hot pasta to the sauce, as well as ¾ cup cheese, ½ cup pasta water and 2 tablespoons parsley. If the sauce is took thick, add pasta water to reach the desired consistency. Cook over medium-low heat to reduce for 1 minute.

Remove from the heat, divide the pasta among 4 bowls, and drizzle with olive oil. Garnish with cheese and parsley. Serve immediately.

Serves 4

To drink: Barbera d’Alba