Recipe

Spaghetti With Pancetta And Mushrooms Recipe

Add Step-by-Step Photos	Ironchef / All my dishes 1 year, 1 month ago When I cook at home, I like to make simple food with lots of flavor. Most restaurant cooks/chefs I know do not usually cook at home what they cook at work, especially if they work at a more upscale restaurant. This is my take and is based on Buca... More Prep:10m Cook:30m Servings:4	Ironchef
	italian pasta spaghetti pancetta mushrooms tomato pomodoro

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Ingredients

1 1/2 lbs. Dried Spaghetti

1/2 lb. Pancetta or Cured Bacon, diced

1 28 oz. can San Marzano Tomatoes, crushed and juices reserved

3 Tbsp. Extra Virgin Olive Oil + more for drizzling

1 Large Sweet Onion, finely chopped

4 cloves Fresh Garlic, thinly sliced

1/2 tsp. Crushed Red Chili Flakes

2 cups Button or Cremini mushrooms, thinly sliced

1 cup dry, non-oaky White Wine

2 Tbsp. Fresh Thyme

1/2 cup freshly grated Parmesan or Pecorino Romano cheese

Directions

In a large stock pot, prepare 6 quarts cold water + 1 Tbsp. kosher salt for the pasta. Add pasta to boiling water and cook until al dente, about 7-8 minutes.

Meanwhile in a seperate stock pot or large skillet, heat the 3 Tbsp. oil until just lightly smoking. Add the pancetta and render until brown. Add the onion, garlic, and chili flakes, season with salt, and cook until the onions are translucent and jus barely browning, about 5-6 minutes. Add the mushrooms, season with salt, and cook until the mushrooms start to get tender, about 2-3 minutes. De-glaze the pan with the white wine and reduce by half. Add the tomatoes and the thyme, bring to a light boil then reduce heat to a simmer and cook until the sauce thickens slightly and the flavors meld, about 15 minutes.

Remove the pasta from the boiling water and drain, but do not rinse. Season the sauce to taste with salt and peper. Add the pasta to the sauce and toss thouroughly off the heat, about one minute. Divide the pasta evenly into four bowls, drizzle with the extra virgin olive oil and sprinkle with cheese.

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