Description
This rustic Italian-inspired pasta dish features crispy pancetta, earthy mushrooms, and a creamy Parmesan sauce tossed with spaghetti, finished with fresh basil for a flavorful and satisfying meal.
Ingredients
Units
Scale
- 8 oz (225g) spaghetti
- 4 oz (115g) pancetta or thick-cut bacon, chopped
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cremini or shiitake mushrooms, sliced
- 1/4 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain and reserve 1/4 cup of pasta water.
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Add pancetta and cook until crispy, about 5-6 minutes. Remove with a slotted spoon and set aside.
- In the same skillet, sauté onions until soft. Add garlic and mushrooms and cook for 5-6 minutes until browned and tender.
- Return pancetta to the skillet. Stir in the heavy cream, Parmesan, and a splash of pasta water to loosen the sauce if needed.
- Toss in cooked spaghetti and mix until coated. Adjust seasoning with salt and pepper.
- Plate and garnish with fresh basil and extra Parmesan if desired.
Notes
- Reserve pasta water to help emulsify and loosen the sauce.
- Use a mix of mushroom types for deeper flavor.
- Substitute pancetta with turkey bacon for a lighter option.
- Serve immediately to preserve the creaminess of the sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
