Spaghetti with Pancetta and Mushrooms
Indulge in the rich, savory flavors of Spaghetti with Pancetta and Mushrooms, a comforting Italian-inspired dish that's perfect for weeknight dinners or casual entertaining. This mouthwatering recipe combines al dente spaghetti with crispy pancetta, earthy sautéed mushrooms, and a velvety garlic-butter sauce that clings to every strand of pasta. Infused with the umami depth of Parmesan cheese and a hint of freshly cracked black pepper, this quick and easy meal is ready in just 30 minutes. Topped with a sprinkle of fresh parsley for a vibrant finish, it's a hearty yet elegant dish that's sure to captivate your taste buds. Pair it with a crisp green salad and a glass of white wine for an irresistible dining experience.
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Recipe Information
Ingredients
- 400 g Spaghetti
- 150 g Pancetta
- 200 g Button mushrooms
- 2 tbsp Olive oil
- 3 Garlic cloves
- 30 g Unsalted butter
- 60 g Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 2 tbsp Fresh parsley (chopped, for garnish)
- 3 liters Water (for boiling)
Instructions
Bring a large pot of salted water to a boil (3 liters of water with 1 tsp salt).
Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the spaghetti. Set aside.
While the pasta cooks, prepare the pancetta and mushrooms. Chop the pancetta into small cubes. Slice the button mushrooms thinly. Mince the garlic cloves.
In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the pancetta and cook, stirring occasionally, until crispy and golden brown. This should take about 5-6 minutes. Remove the pancetta with a slotted spoon and set aside.
Using the same skillet, add the sliced mushrooms to the rendered fat from the pancetta. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.
Lower the heat to medium-low. Add the minced garlic to the skillet and sauté for 1 minute, stirring constantly to avoid burning.
Add 30 g of unsalted butter to the skillet and let it melt. Return the cooked pancetta to the skillet and mix well.
Add the drained spaghetti to the skillet and toss to coat in the butter, pancetta, and mushroom mixture. Gradually add the reserved pasta water, a few tablespoons at a time, to loosen the sauce and help it cling to the pasta.
Stir in 60 g of grated Parmesan cheese until it melts and combines with the sauce. Season with 0.5 tsp of freshly ground black pepper, adding more to taste if desired.
Remove the skillet from heat. Garnish the pasta with freshly chopped parsley and serve immediately with extra Parmesan on the side.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1282 mg | 56% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.9 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 186 mg | 14% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 362 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
