Ingredients
Method
Heat the olive oil in a large skillet over medium heat.
Add the diced pancetta and cook until it becomes crisp and golden.
Stir in the chopped shallot and cook for about 1 minute.
Add the mushrooms and cook until they soften and release their juices.
Pour in the white wine and let it simmer until reduced.
Cook the pasta in salted boiling water until al dente.
Reserve a cup of pasta water before draining.
Add the cooked pasta to the skillet and toss everything together.
Add a splash of pasta water to help the sauce cling to the pasta.
Taste and adjust with pepper.
Finish with parsley, and if you like, a little cream or grated Parmesan.
Serve immediately while the pancetta is still crisp.
Notes
- Use fresh mushrooms instead of canned—fresh gives the dish its deep, woodsy flavor.
- Don’t wash mushrooms under water; just brush off dirt. They soak up moisture easily and can turn mushy.
- Pancetta gives the best flavor, but in a pinch, thick-cut bacon works too.
- The pasta water is your secret to a silky sauce—don’t skip it.
- This dish is best eaten right away. The pancetta won’t stay crisp for long after reheating.