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1
Bring a large pot of salted water to a boil, add the pasta and cook to al dente, drain and keep warm.
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2
Heat oven to 350 degrees F.
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3
Scatter sliced bread on baking sheet, toast until crisp but not too dry, 6 to 8 minutes.
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4
Quarter mushrooms.
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5
Heat 3 tablespoons olive oil, 3 turns of the pan, over medium-high heat.
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6
Once the mushrooms have started to brown add 3 to 4 large cloves garlic, grated or finely chopped
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7
While mushrooms cook, begin chicken ragu.
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8
Heat 2 tablespoons olive oil, 2 turns of the pan, over medium-high heat.
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9
Brown the pancetta 3 to 4 minutes then add chicken and brown evenly 5 to 6 minutes.
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10
Add the onions to the chicken.
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11
Grate the carrot and stir in with the rosemary, bay and a couple of cloves of garlic, grated or finely chopped.
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12
Season with salt and pepper and cook until vegetables are soft.
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13
Add the Marsala to chicken and vegetables, stir and reduce a minute then add tomatoes and crush with wooden spoon.
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14
Simmer a few minutes to thicken and combine flavors.
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15
When the mushrooms are tender, season with salt and pepper.
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16
Chop the spinach coarsely then stir in to wilt.
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17
Add in a few grates of nutmeg, stir in vinegar then a splash of cream.
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18
Transfer the mushrooms to a small bowl and serve with toasted bread for topping.
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19
Toss the pasta with the chicken ragu and cheese.
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20
Garnish with some torn basil and serve immediately.
