Chicken and Mushroom Pappardelle

Method

For the pasta:

1. Mix eggs into flour until a shaggy dough forms. You can do this by hand or in a stand mixer with the dough attachment.
2. Knead until smooth and elastic (around 10 minutes).
3. Wrap and refrigerate for 30 minutes.
4. Roll out using a pasta machine onto the third thinnest setting (setting 7 on the Wiltshire pasta machine.) You don’t want it too thin but with some sturdy, so it can hold the sauce and meat.
5. On a lightly floured surface, trim along edges of pasta dough with a sharp knife or zigzag pastry wheel, then cut into triangles.

For the sauce:

1. Prepare a pot of salted, boiling water for your pasta.
2. In a large pan, add pancetta, drizzle with 1 tsp extra virgin olive oil and turn on the heat to medium high.
3. Fry until golden and crispy, then use a slotted spoon or spatula to remove into a bowl (leave the rendered pancetta fat in the pan).
4. Add olive oil to pan, then add chicken and sauté until golden brown.
5. Remove chicken, add shallots and garlic (with a big pinch of salt) and sauté until translucent.
6. Add mushrooms and sauté until brown and softened.
7. Return chicken and pancetta to the pan and deglaze with marsala, cooking until half the liquid remains.
8. Add cream and stir until combined, then simmer on low for a few minutes, until the sauce thickens slightly.
9. Meanwhile, cook pasta until al dente, reserving a cup of pasta water.
10. Strain pasta and add to the sauce along with chopped parsley.
11. Stir to combine, loosening the sauce up with some reserved pasta water.
12. Taste and season with salt and lots of cracked black pepper.
13. Serve with Parmesan.