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

Recipe by Cooking Light

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

383 calories; calories from fat 22%; fat 9.4g; saturated fat 2.2g; mono fat 4.5g; poly fat 1.5g; protein 12.7g; carbohydrates 64g; fiber 6.3g; cholesterol 5mg; iron 4.7mg; sodium 367mg; calcium 72mg.