How to make it

  • 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.

Reviews & Comments 4

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  • pickledickle234 9 years ago
    This looks fabulous I have tons of ways to make Spaghetti.
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  • neena51 10 years ago
    This looks wonderful
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    " It was excellent "
    nakedchef ate it and said...
    sounds great, I know I'd love it
    I'll try this this saturday
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  • tericooks 10 years ago
    thanks-sounds great for a quick dinner.
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