Pasta Pancetta

• จำนวนที่เสิร์ฟ: 6 servings
• เวลาทำ: 5 minutes
• เวลารวม: 25 minutes

ส่วนผสม

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

วิธีทำ

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.

ข้อมูลโภชนาการ

• แคลอรี่: 477 kcal
• ไขมันทั้งหมด: 25 g
• ไขมันอิ่มตัว: 7 g
• ไขมันไม่อิ่มตัว: 0 g
• คอเลสเตอรอล: 25 mg
• โซเดียม: 345 mg
• คาร์โบไฮเดรตทั้งหมด: 50 g
• ใยอาหาร: 3 g
• น้ำตาลทั้งหมด: 4 g
• โปรตีน: 15 g