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pasta with pancetta and mushrooms


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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 4


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Step 1

Fill a large pasta pot with water and place over high heat to come to a boil

Step 2

In a large saute over medium heat add your olive oil and red pepper flakes and warm for about 3 minutes to let the red pepper release into the oil

Step 3

Now add your pancetta and cook until the pancetta starts to crisp, about 5 minutes

Step 4

Now add your mushrooms and saute until slightly soft (about 5 minutes)

Step 5

Reduce heat to low and add your garlic stirring it well until combined

Step 6

Your pasta water should be boiling. Once this happens, add a good handful of salt to the water so it's nice and salty.

Step 7

add your spaghetti and cook according to instructions for al dente

Step 8

once your pasta is in the water and has been cooking for a few minutes, take a coffee mug and scoop out a mug full of the starchy water and set aside.

Step 9

Also, scoop out a ladle full of pasta water from the pot and add it to your mushroom and pancetta pan and mix well. This is your sauce. The reserved pasta water is just in case the pasta looks dry later when you add it to the pancetta and mushrooms.

Step 10

Once pasta is cooked, drain the pasta and add it to your pan of mushrooms and coat the pasta well by constantly turning it around in the sauce. Add your salt and pepper.

Step 11

Keep tossing your pasta in the pan for a few minutes over low heat then remove pan from the heat

Step 12

The pasta may have absorbed a lot of the sauce. If it has, and it looks dry, add 1/2 of your mug of reserved pasta water to it and toss it around. Keep doing this until you have a moist looking pasta.

Step 13

Add 1/2 cup of your parmesan cheese, some more fresh cracked pepper and a sprinkle of salt on top.

Step 14

Serve with extra parmesan on the side

Step 15


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