A mix of tasty, colorful mushrooms gives this simple pasta lots of flavor and visual interest. We use pappardelle pasta, but any wide pasta such as tagliatelle or fettuccine will also work terrifically.
Special Diets:
Ingredients
Method
Bring a large pot of salted water to a boil and cook pasta according to package directions.
Drain, reserving 1/4 cup cooking liquid.
Meanwhile, put pancetta in large, deep skillet and place over medium heat.
Cook, stirring occasionally, until pancetta is browned and crispy, about 5 minutes.
Remove pancetta with a slotted spoon, leaving drippings in pan; set pancetta aside.
Add butter and olive oil to skillet and cook over medium heat until butter melts.
Add mushrooms, garlic and salt; raise heat to medium-high and cook, stirring frequently, until mushrooms release their juices and brown, about 10 minutes.
Add pasta, pancetta, thyme, chile flakes, 1/4 cup pasta cooking liquid, and half the cheese and stir until noodles are coated.
Serve topped with fresh pepper and remaining cheese shavings.
Nutritional Info
Serving Size
Calories
460
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.