X
Pasta

Spaghetti with Pancetta and Mushrooms

+

Ingredients

  • 3 shallots, chopped
  • 4 cloves garlic, chopped
  • 6 oz. pancetta
  • 2 cups mushrooms, sliced
  • 1/4 tsp black pepper
  • 1/4 dried oregano
  • 1/2 cup chicken broth
  • 1/4 cup olive oil
  • 12 oz. spaghetti or linguine
  • 1/2 cup grated Parmesan cheese

Servings

2

Directions

  1. Fill a pot with lightly salted water and bring to a boil. Add in the linguine and cook for about 10 minutes and drain.
  2. In a pan, cook pancetta in oil until starts to brown. Mix in the shallots, mushroom, and garlic. Cook for 1 minute. Season with pepper and oregano. Then, put in the chicken broth. Bring to a boil over medium-high heat and bring to a simmer for 2 minutes. Put the lid on as it simmers for 5 more minutes.
  3. Put the broth mixture into cooked linguine and add olive oil. Toss to combine well.
  4. Serve on plates and top with pancetta and mushrooms. Garnish with the grated Parmesan.

Ferraro Items

Ferraro# 2000018- Shallots, peeled

Ferraro# 2000015- Garlic peeled in tub

Ferraro# 295230- Napoli Sweet Cured Pancetta

Ferraro# 0000192- Sliced mushrooms

Ferraro# 2001245- Black pepper

Ferraro# 2000005- Oregano

Ferraro# 2500015- Marino Linguine

Ferraro# 4223560- Chicken broth

Ferraro# 0800096- Marino Grated Parmesan

Ferraro# 360180- Napoli Olive Oil

Bon Appétit!

Ferraro Foods
CareersTerms of usePrivacyDisclaimerAffiliation
© Ferraro Foods, Inc. All rights reserved.