Spicy Shiitake and Pancetta Pasta
Author: Chocolate and Lace
Recipe type: Dinner
Cuisine: Italian
Serves: 4
- ½ Cup Pancetta, cubed
- 2 tablespoons EVOO
- 2 cups fresh baby spinach
- 1 small shallot, diced
- 1 small red or green pepper, minced
- 1 cup Shiitake mushrooms, sliced
- ½ teaspoon cayenne pepper
- ½ Lemon, juice squeezed
- 1 lb of your favorite pasta, Spaghetti Rigate shown here
- 5 cups chicken broth
- Parmesan cheese for topping, shredded
- Salt and Pepper to taste
- Heat a large and deep skillet over medium high heat with one tablespoon EVOO around the pan.
- When skillet is hot, add in pancetta and brown.
- Add in mushrooms and toss to coat with oil.
- Add in shallot, pepper and dried pepper. Add in cayenne pepper a little at a time and add more into to adjust to your preference of heat!
- Once browned and sautéed, scrape mixture into bowl and set aside.
- In the same skillet ensure heat is at high and bring chicken broth to a boil.
- Once boiling add in pasta and cook per directions minus two minutes.
- Add in spinach and cook until pasta is al dente and spinach is wilted. About 2 minutes.
- Pour back in pancetta mixture and toss.
- Allow to cook until broth is reduced. Cover if needed to speed along.
- Once cooked, sauce should be creamy.
- Remove from heat.
- Place pasta in a large dish and squeeze lemon juice, 1 tablespoon EVOO over and toss.
- Salt and pepper to taste. *NOTE the pancetta and chicken broth will already have this dish on the saltier side. Salt with caution.
- Serve immediately and sprinkle with freshly grated Parmesan cheese.
Recipe by Style + Eat at https://styleandeat.com/spicy-shiitake-pancetta-pasta/
3.5.3208