From: Chef/Owner Richard Romaine and Owner Erin Romaine, Romaine's Wood Grill and Bar, Northborough, MA. Yield: 4 servings.
1 lb. dried bucatini pasta (spaghetti is also okay)
1 lb. mix of fresh oyster mushrooms, shiitake mushrooms and cremini mushrooms
3 oz. pancetta, diced
1 clove garlic, minced
10 oz. goat cheese
3 oz. white wine
10 oz. chicken stock
4 tsp. fresh thyme
to taste, salt and fresh-cracked black pepper
as desired for garnish, white truffle oil
Cook pasta al dente and drain. Render pancetta in sauce pan until crispy. Add garlic and mushrooms and cook halfway. Add wine and stock; simmer for 5 minutes. Season with salt and pepper. Add goat cheese and thyme; stir until creamy. Toss with pasta and divide into 4 bowls. Top with drizzle of white truffle oil, if available.
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