Pasta Pancetta

• servings: 6 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

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

Directions

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
• Total Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 0 g
• Cholesterol: 25 mg
• Sodium: 345 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 15 g