Mushroom Ragout

INGREDIENTS

1 tbsp

extra-virgin olive oil

1/4 lb

pancetta diced small

3/4 cup

shallots, cut into half slices

1 1/2 tbsp

fresh garlic, minced

1 1/2 tbsp

fresh rosemary, finely chopped

2 tbsp

tomato paste

2 tbsp

butter

8 oz

Portobello caps, stems and ribs removed (see step #1), cut in to bite sized pieces

1 lb

baby Bella or cremini mushrooms, sliced

8 oz

white button mushrooms, sliced

8 oz

shiitake mushrooms sliced, stems discarded

1 cup

vegetable or chicken broth

1 tsp

kosher salt

1/2 tsp

freshly ground black pepper

2 tbsp

fresh parsley chopped, plus more for serving

1/4 cup

Romano cheese grated, plus more for serving

1 lb

fresh fettucine