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Spaghetti with Caramelized Onions, Mushrooms, and Pancetta

Yield 4 servings (serving size: 1 1/2 cups)
Pancetta is Italian bacon that is cured with salt and spices but not smoked. Regular bacon or ham can be substituted for it.

Ingredients

  • 8 ounces uncooked spaghetti
  • 1 tablespoon olive oil
  • 1/4 cup chopped pancetta or bacon (about 1 ounce)
  • 6 cups vertically sliced onion (about 3 large onions)
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 6 cups sliced mushrooms (about 1 pound)
  • 2 teaspoons minced fresh oregano
  • 1/4 cup chopped fresh parsley, divided
  • 3 garlic cloves, minced
  • 1/2 cup low-salt chicken broth
  • Fresh oregano (optional)

Nutrition Information

  • calories 383
  • caloriesfromfat 22 %
  • fat 9.4 g
  • satfat 2.2 g
  • monofat 4.5 g
  • polyfat 1.5 g
  • protein 12.7 g
  • carbohydrate 64 g
  • fiber 6.3 g
  • cholesterol 5 mg
  • iron 4.7 mg
  • sodium 367 mg
  • calcium 72 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside.

  2. Heat oil in a large nonstick skillet over medium heat until hot. Add pancetta; sauté 3 minutes. Stir in onion, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cover and cook 15 minutes, stirring frequently. Uncover and cook an additional 10 minutes, stirring frequently. Remove onion mixture from skillet; set aside.

  3. Add mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper to skillet; cook over medium-high heat 4 minutes. Add oregano and 2 tablespoons parsley; cook 1 minute. Add garlic; sauté 1 minute. Add onion mixture and broth; cook until thoroughly heated. Add mushroom mixture to pasta; toss to coat. Divide among 4 shallow bowls; sprinkle evenly with 2 tablespoons parsley. Garnish with oregano, if desired.