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1
1.In a large, deep skillet, melt 4 tablespoons of the butter. Add the onion and cook over low heat, stirring occasionally, until softened but not browned, about 10 minutes. Using a slotted spoon, transfer the onion to a bowl; leave as much of the butter in the pan as possible.
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2
Add the mushrooms to the skillet, season with salt and pepper and cook over high heat, stirring occasionally, until the liquid is evaporated and the mushrooms are golden, about 8 minutes. Stir in the shallot and garlic and cook for 1 minute. Return the onion to the skillet. Add the chicken stock and half of the parsley and simmer over moderately high heat until the liquid is reduced to 1/4 cup, about 8 minutes. Add the remaining 2 tablespoons of butter along with the pistachios, lemon juice and chile and stir until the butter is melted. Season with salt and pepper.
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3
Meanwhile, cook the pappardelle in a large pot of boiling salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
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4
Add the pappardelle to the skillet along with the reserved cooking water and the olive oil. Cook over moderately high heat, tossing, until the pasta is coated with a thick sauce, about 2 minutes. Transfer the pasta to bowls-sprinkle remaining parsley on top and serve, passing the cheese at the table.
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5
The recipe can be prepared through Step 2 and refrigerated overnight; let the mushroom sauce return to room temperature before proceeding.
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6
SUGGESTED WINE PAIRING
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7
Earthy ingredients like mushrooms and nuts pair well with similarly earthy wines, for instance reds like a Barbera.
