Pasta Pancetta

• portions: 6 servings
• temps actif: 5 minutes
• temps total: 25 minutes

Ingrédients

1 (12 ounce) package linguine pasta

¼ cup olive oil

6 ounces pancetta bacon, diced

5 shallots, chopped

2 cups fresh sliced mushrooms

4 cloves garlic, chopped

2 pinches freshly ground black pepper, or as needed

2 pinches dried oregano

½ cup chicken broth

½ cup freshly grated Parmesan cheese

Instructions

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.

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.

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.

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.

Nutrition

• Calories: 477 kcal
• Lipides Totaux: 25 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 0 g
• Cholestérol: 25 mg
• Sodium: 345 mg
• Glucides Totaux: 50 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 4 g
• Protéines: 15 g