Pasta with Mushrooms + Pancetta

Ingredients:

• 1 tsp of olive oil

• 4 oz. of pancetta or bacon

• 4 cups of mushrooms; roughly chopped (I used a combo of Chantrelle and button mushrooms)

• 1 tsp of salt

• 1/2 tsp of pepper

• 1/2 tsp of paprika

• 1/4 tsp of red pepper flakes

• 1 tbsp of beef broth

• 4 tbsp of butter

• Chopped parsley for garnish

• Spaghetti pasta

In a cast iron skillet, heat your oil and cook your pancetta until golden brown and crispy. Using a slotted spoon, remove the pancetta from the hot pan and place on a paper towel-lined plate to drain. Save for later!

In the same pan, add in your mushrooms and all your seasonings (salt, pepper, paprika, and red pepper flakes), and cook until the the water sweats out of the mushrooms and they start to brown (about 10 minutes).

Use the beef broth to deglaze the pan, scraping up all the flavor. Your mushrooms should look brown and glossy now.

While you cook your mushrooms, cook your pasta al dente, reserving 1 cup of pasta water.

Add your past to your mushrooms and add the butter to create a sauce. Use the reserved pasta water to loosen the pasta and help with the sauce if it looking too dry.

Adjust the salt and pepper flavor as needed!

Toss in your pancetta and serve topped with parsley.