Cooking Instructions

• Preheat your oven to 400 and bring a large pot of salted water to a boil.
• In a baking dish, combine the mushrooms, ¼ cup butter, thyme sprigs and about ½ cup of pancetta. Drizzle with a little olive oil and season with salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and caramelized.
• Halfway through roasting the mushrooms, cook the pasta according to package directions until al dente. Drain.
• 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.
• 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.
• 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.
• Enjoy!