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 ...
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