Pasta Pancetta

Name: Pasta Pancetta
Total time: 25
Yield: 6
Ingredients: 1 (12 ounce) package linguine pasta; 0.25 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; 0.5 cup chicken broth; 0.5 cup freshly grated Parmesan cheese

Recipe by kempcooking from allrecipes.com

25 Mins.

Ingredients

6 servings

•

1 (12 ounce) package linguine pasta
•

0.25 cup olive oil
•

6 ounces pancetta bacon, diced
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5 shallots, chopped
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2 cups fresh sliced mushrooms

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4 cloves garlic, chopped
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2 pinches freshly ground black pepper, or as needed
•

2 pinches dried oregano
•

0.5 cup chicken broth
•

0.5 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.