Wild Mushroom Bucatini with Goat Cheese and Thyme

Richard Romaine and Erin Romaine

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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