Pasta Pancetta

• porcje: 6 servings
• czas aktywny: 5 minutes
• całkowity czas: 25 minutes

Składniki

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

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 477 kcal
• Tłuszcz Całkowity: 25 g
• Tłuszcz Nasycony: 7 g
• Tłuszcz Nienasycony: 0 g
• Cholesterol: 25 mg
• Sód: 345 mg
• Węglowodany Całkowite: 50 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 4 g
• Białko: 15 g