Pancetta pasta is a delicious dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavor and texture that's sure to impress any guest. This recipe easily serves 4 to 6. Increase quantities to taste, and it will serve as many as you like.
Ingredients
- linguine pasta: 1 pack (12 ounce pack)
- olive oil: 0.25 cup
- ounces pancetta bacon: 6 piece (diced)
- shallots: 5 piece (chopped)
- sliced mushrooms: 2 cups (fresh)
- garlic: 4 clove (chopped)
- pinches freshly ground black pepper: 2 piece (or as needed)
- pinches dried oregano: 2 piece
- chicken broth: 0.5 cup
- freshly grated Parmesan cheese: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
