Pasta with Mushrooms and Pancetta


This dish will have your guests thinking you’ve been cooking all day! It is SOOOO good and packed full of flavor. You can even omit the pancetta and have a perfect vegetarian dish. You will need ….

12 oz of mixed mushrooms (chanterelle, oyster, baby portobello), sliced

2 cloves of garlic, minced

2 sprigs of fresh thyme, leaves removed

kosher salt & freshly ground pepper to taste

1/2 t red pepper flakes

3 T butter

3 T olive oil

the juice of 1/2 of a small lemon

4 slices of pancetta, cut in small pieces

fettuccine or angel hair pasta cooked and drained

1/2 cup of freshly shaved parmesan cheese

Render the pancetta in 2 tablespoons of olive oil over medium heat until crispy. Remove, drain on a paper towel and set aside. In the same pan, add 1 tablespoon of olive oil, mushrooms and garlic. Sauté for 5 minutes.  Add the thyme leaves, salt, pepper red pepper flakes, lemon juice and 1 tablespoon of butter. Put the cooked pasta in a serving dish and toss with the remaining 2 tablespoons of butter and 1/4 cup of the parmesan. Top the pasta with the mushrooms, rendered pancetta and the remaining parmesan.


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