Spaghetti with Caramelized Onions, Mushrooms, and Pancetta

Pancetta is Italian bacon that is cured with salt and spices but not smoked. Regular bacon or ham can be substituted for it.


4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional 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


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)


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

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.

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.