Wild mushroom agnolotti with lemon butter sauce

Ingredients

• 3 ounces pancetta, chopped
• 1 shallot, minced
• 1 garlic clove, minced
• 1/4 cup dry white whine
• 1/8 cup fresh lemon juice
• white pepper to taste
• 3 tablespoons heavy cream
• 2 tablespoons unsalted butter, cut into small cubes and kept cold
• 1 package of Buitoni’s Wild Mushroom Agnolotti
• Fresh parsley
• Grated parmesan

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Preparation

• In a saute pan cook the pancetta until crisp. Remove the pancetta from the pan reserving the fat.
• Reduce the heat to medium and add the shallot. Cook until it begins to soften, about two minutes. Add the garlic and saute for one minute.
  
• Add the white wine and lemon juice and allow to reduce for about three minutes.
• Season with pepper, reduce the heat to low and add the cream. While you do this you will want to boil the pasta for four minutes.
  
• Add the butter, one or two cubes at a time, stirring constantly while it melts over low heat.
• After you have added half the butter remove the pan from the heat and add the remaining butter. Toss in the hot pasta and turn to coat.
  
• Garnish with chopped parsley, grated fresh parmesan, and the crisped pancetta.