INSTRUCTIONS
[Make the sauce]
1. In a large fry pan over medium heat, warm the oil. Add the pancetta and sautee until lightly browned, about 3 minutes. Add the shallots and sautee until lightly golden, about 3 minutes. Add the mushrooms and cook until they have softened and released most of their liquid, about 5 minutes. Add the goat cheese and stir to combine. Stir in the wine and cook until most of the alcohol has evaporated, about 1 minute. Season with salt and pepper.
[Cook the pasta]
2. Meanwhile, bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about ½ cup of the cooking water.
3. Add the pasta to the sauce along with the tarragon and toss to combine. Warm briefly over low heat to blend the flavors. Add as much of the cooking water as needed to loosen the sauce and serve immediately.
