White Wine Pasta with Roasted Mushrooms

Instructions

1. Preheat your oven to 400 and bring a large pot of salted water to a boil.
2. While the water is boiling, In a baking dish, combine the mushrooms, 1/4 cup butter, thyme sprigs and about 1/2 cup of pancetta. Drizzle with a little olive oil and season with S + P. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and caramelized.
3. Halfway through roasting the mushrooms. Cook the pasta according to package directions until al dente. Drain.
4. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, rest of the pancetta, red pepper flakes, lemon zest + juice and cook undisturbed for 5 minutes or until the garlic and pepper become fragrant. Add the rest of the butter and the thyme.
5. Slowly add the wine and after a couple of minutes, add the mascarpone, the pecorino and parmesan and bring to a simmer over medium heat. Stir the pasta into the sauce and season with salt and pepper. Cook for 3-5 minutes until warmed through.
6. Divide the pasta amongst bowls, top with the roasted mushrooms and break the burrata over each bowl. Sprinkle more cheese, pepper and add fresh basil leaves.
7. Enjoy!