Pasta Pancetta
Recipe information
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Cooking:
5 min.
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Servings per container:
6
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Source:

Ingredients for - Pasta Pancetta

1. Linguine pasta - 1 (12 ounce) package
2. Olive oil - ¼ cup
3. Pancetta bacon, diced - 6 ounces
4. Shallots, chopped - 5
5. Fresh sliced mushrooms - 2 cups
6. Garlic, chopped - 4 cloves
7. Freshly ground black pepper, or as needed - 2 pinches
8. Dried oregano - 2 pinches
9. Chicken broth - ½ cup
10. Freshly grated Parmesan cheese - ½ cup

How to cook deliciously - Pasta Pancetta

1. Stage

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, transfer back to the pot, and set aside.

2. Stage

Meanwhile, heat olive oil in a large skillet over medium heat. Cook pancetta in hot oil until just beginning to brown. Stir in shallots, mushrooms, garlic, pepper, and oregano; cook until fragrant, about 1 minute.

3. Stage

Pour in chicken broth; bring to a boil over medium-high heat, stirring occasionally, for 1 to 2 minutes. Reduce heat, cover, and simmer for 5 to 7 minutes.

4. Stage

Strain liquid from the pan into pasta; toss to coat. Divide pasta onto individual serving plates, then top with equal portions of pancetta and mushrooms. Serve with Parmesan cheese and pepper.