Mushroom Pancetta Pasta
Servings 3 servings
Ingredients
- 6 ounces cremini mushrooms
- 6 ounces Portobello mushrooms
- 7 ounces orecchiette pasta
- 3 ounces pancetta (finely chopped)
- ½ onion (finely chopped)
- 2 garlic cloves (minced)
- 2 tablespoon unsalted butter
- ½ cup parmesan cheese, plus more for serving (grated)
- 2 tablespoons parsley (minced)
Instructions
- Rinse the mushrooms under tap water and dry with paper towels. Remove stems and cut the portobello into 3 parts. Cut all the mushrooms into ¼-inch slices. Transfer to a large bowl and set aside.
- Bring a large pot of water (salted) to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally. Reserve 1 cup of pasta water. Drain pasta. Set aside.
- Meanwhile, in a large skillet over medium-high heat, add pancetta. Cook until golden brown, stirring occasionally. Transfer to a plate lined with paper towels.
- In the same skillet, remove most of the fat, except for 1 tablespoon. Add onion and cook for 3 minutes. Add garlic and cook for 1 more minute. Add mushrooms and cook over medium-high heat until they are slightly golden brown, stir occasionally, about 10 minutes. Stir in 2 tablespoons butter until melted. Add pancetta, parmesan, pasta, and ¾ cup pasta water. Stir to combine. Season with salt and pepper. Transfer to serving plates. Sprinkle with extra parmesan cheese and parsley. Serve immediately.
Notes
- If you can’t find pancetta, use bacon.
- If you can't find orecchiette, use any pasta you like.