Pasta in Cream Sauce with Morels, Pancetta and Oven-Roasted Tomatoes

You know how sometimes life hands you lemons and then sometimes life pelts the lemons at you and then switches to grapefruit and then finally smashes a large melon over your head before cackling with glee? That's basically what's been going on right now. It's just been one thing after another and I feel like I'm just now beginning to see the light at the end of the tunnel. Without getting too share-y, our apartment was basically out of commission for a while. Everything was packed up and inaccessible and Piper and I were living out of the trunk of our car--this atop health problems and school starting and internships and jobs. The only thing that kept me feeling remotely normal or sane was the ability to cook things in the kitchen. So when the tide finally turned I decided to celebrate by making this dish: a compilation of my very favorite things.

This pasta (adapted from a delectable page of What Katie Ate) has got it all: perfectly sweet, roasted tomatoes; salty, creamy pancetta, earthy morel mushrooms and a brilliantly creamy, cheesy white sauce. It is literally one of the most comforting things I think I've ever eaten; basically a delicious hug in a bowl. I ate it for dinner and then I ate a bit for breakfast, a spoonful for lunch and another serving for dinner. It's addictive and flavorful and perfect for a rainy day, plus it's pretty easy to just throw together.

Katie's original recipe called for three cups of cream, and regardless of how sad I am I don't think I could stomach that kind of richness. So I cut down the cream and added some milk instead. I really like the way it turned out, but you can go where your heart--and your gut--tell you. I also added the morels because mushrooms rock (regardless of what Peter may say) and this is MY pasta, and they were calling out my name in the grocery store with tiny--yet surprisingly earthy--voices.

Pasta in Cream Sauce with Morels, Pancetta and Oven-Roasted Tomatoes 
(Adapted from What Katie Ate)

8 oz small vine ripened tomatoes
olive oil, for cooking
sea salt and freshly ground black pepper
handful basil leaves, half roughly torn
handful oregano leaves, roughly chopped
2 cups frozen baby peas
1 1/4 lbs rotini pasta
12 oz pancetta, thickly cut, cut into small chunks (I accidentally bought thin, as pictured above, which works too but loses a bit of toothiness)
4 oz morel mushrooms
1 cup heavy cream
1 cup whole milk
7 oz pecorino, shredded

Preheat the oven to 400 degrees F. Place the tomatoes on a baking sheet, then drizzle with olive oil, season with salt and pepper and scatter over the torn basil and half the oregano. Roast for 15 minutes or until softened.

Blanch the peas in a saucepan of boiling water for 4-5 minutes or until almost cooked. Drain. Cook the pasta in a large saucepan of salted boiling water for 10-12 minutes or until al dente. Drain, then return to the pan and drizzle with a little olive oil. Cover and keep warm.

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the pancetta and cook until golden and crispy. Add the morels (whole or halved, if you want to stretch them more) and cook until the mushrooms begin to soften. Pour in the milk and cream and stir to coat, then add the pecorino and season with a little salt and a decent amount of black pepper. Cook for 10 minutes over low heat to allow the flavors to infuse and the liquid to reduce by one-third, then add the peas and pasta and stir to coat.

Transfer to a large serving platter and scatter the roast tomatoes over the top. Garnish with the remaining basil and oregano, and proceed to devour. Enjoy!