Pasta Pancetta

Recipe View 10 mins Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions, until al dente (approximately 8-10 minutes). Reserve about 1 cup of pasta water before draining. Return the pasta to the pot and set aside.

Recipe View 6 mins While the pasta cooks, heat the olive oil in a large, heavy-bottomed skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, until crisp and golden brown (about 5-7 minutes). Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pan.

Recipe View 8 mins Add the chopped shallots and sliced mushrooms to the skillet with the rendered pancetta fat. Cook, stirring occasionally, until the shallots are softened and the mushrooms have released their moisture and are lightly browned (about 6-8 minutes). Add the minced garlic, black pepper, and dried oregano; cook until fragrant (about 1 minute).

Recipe View 5 mins Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to low, cover, and simmer for 5 minutes to allow the flavors to meld.

Recipe View 1 mins Add the cooked pancetta back to the skillet with the mushroom mixture. Toss to combine.

Recipe View 0 mins Pour the pancetta and mushroom mixture over the drained pasta. Add 0.5 cup of the reserved pasta water and 0.75 cup of grated Parmigiano-Reggiano cheese. Toss vigorously until the pasta is well coated and the sauce is creamy, adding more pasta water as needed to reach your desired consistency.

Recipe View Serve immediately on warmed plates. Garnish with additional grated Parmigiano-Reggiano cheese and a generous grind of black pepper.