Pipe with Northwest Morels, Pancetta, Walnuts, Ricotta, and Saffron

 

5 T. extra virgin olive oil

1 small shallot, finely chopped

2 cloves garlic, gently crushed

2 ounces pancetta, cut into 1/2-inch cubes

16 C. walnuts

8 ounces fresh morels, halved lengthwise

1 T. finely chopped Italian parsley

1/4 tsp. saffron threads, soaked in1/3 C. boiling water for 30 minutes

Kosher salt and freshly ground black pepper

12 ounces pipe pasta

1/2 C. fresh ricotta

1/2 C. grated Parmigiano-Reggiano

 

Mushrooms need to be cleaned right before using them. The general rule is to handle them as little as possible, since they are delicate gifts from nature. Shake the mushrooms to get rid of loose dirt. Use a mushroom brush or damp cloth to remove soil residue. Soak morels in cold water for 2 to 3 minutes, rinse, and repeat twice (or more if necessary), then dry with a clean kitchen towel or paper towel. Uncleaned mushrooms will keep in the refrigerator for a few days in a paper bag with some holes poked in it.  In a large pan over medium heat, warm the olive oil. Add the shallot and garlic and sauté for 2 minutes, stirring to avoid burning. Add the pancetta and walnuts, and cook for 2 minutes, stirring with a wooden spoon. Add the morels and continue cooking for 1 minute. Add the parsley, saffron water, salt and pepper to taste, and continue cooking for another 2 minutes. Turn off the heat but leave the pan on the burner. Meanwhile, in a large pot of boiling salted water, cook the pipe until al dente, drain, and transfer to the pan. Energetically stir in the ricotta, making sure the pasta is blended. Add two-thirds of the Parmigiano, and stir to combine. Plate in four bowls. Finish with additional walnuts, the remaining Parmigiano. and a drizzle of oil.