Spaghetti with Pancetta, Mushrooms and Pecorino
“Spaghetti con Pancetta, Funghi e Pecorino”
This trattoria-style toss is a much lighter than Carbonara, another popular Roman favourite that features pancetta. However, don't be fooled, this dish is zesty and full-flavoured due to the piquant Pecorino Romano.
Preparation Time:
15
min
Cooking Time:
12
min
Servings:
4
Ingredients
1 lb (454 g)
Giovanni Panzani Spaghetti #5
2 tbsp (30 mL)
olive oil
4 oz (125 g)
diced pancetta or bacon
4 cups (1 L)
chopped mixed mushrooms such as cremini, portabello, oyster etc. (about 1 lb)
1
small onion, thinly sliced
3
cloves garlic, minced
1/2 tsp (2 mL)
each salt and freshly ground pepper (approx.)
1/4 tsp (1 mL)
crushed hot pepper flakes
1 cup (250 mL)
freshly grated Pecorino Romano cheese
1/4 cup (50 mL)
chopped fresh parsley leaves
Method
  1. Prepare the spaghetti according to package directions. Measure out and reserve 1 cup (250 mL) of cooking water before draining.
  2. Meanwhile, heat the oil in a large, heavy skillet set over medium heat. Add the pancetta, mushrooms and onion; cook, stirring occasionally, for 5 minutes or until tender. Increase the heat to medium-high. Cook, stirring often, for 5 minutes or until browned.
  3. Add the garlic, salt, pepper and hot pepper flakes. Cook, stirring, for 2 minutes or until garlic is fragrant.
  4. Add the hot, drained spaghetti, cheese and parsley to the skillet; toss to coat. Moisten with reserved cooking water to taste. Season with additional salt and pepper to taste.
Tips
Add a couple of handfuls of chopped baby arugula for a punch of green and additional flavour.
Ingredient Notes
Pecorino: The name used for all sheep's milk cheeses in Italy; the most famous is Pecorino Romano, which originated in Rome and is one of the oldest cheeses in existence. A hard, sharp and salty cheese, Pecorino Romano is used primarily as a grated cheese in pasta dishes and meatballs. Other regions boast their own Pecorinos such as Pecorino Toscano (from Tuscany) and Pecorino Sardo (from Sardinia).
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Spaghetti with Pancetta, Mushrooms and Pecorino

“Spaghetti con Pancetta, Funghi e Pecorino”



Preparation time: 15
Cooking time: 12
Servings: 4


Ingredients

1 lb (454 g)
Giovanni Panzani Spaghetti #5
2 tbsp (30 mL)
olive oil
4 oz (125 g)
diced pancetta or bacon
4 cups (1 L)
chopped mixed mushrooms such as cremini, portabello, oyster etc. (about 1 lb)
1
small onion, thinly sliced
3
cloves garlic, minced
1/2 tsp (2 mL)
each salt and freshly ground pepper (approx.)
1/4 tsp (1 mL)
crushed hot pepper flakes
1 cup (250 mL)
freshly grated Pecorino Romano cheese
1/4 cup (50 mL)
chopped fresh parsley leaves



Method

  1. Prepare the spaghetti according to package directions. Measure out and reserve 1 cup (250 mL) of cooking water before draining.
  2. Meanwhile, heat the oil in a large, heavy skillet set over medium heat. Add the pancetta, mushrooms and onion; cook, stirring occasionally, for 5 minutes or until tender. Increase the heat to medium-high. Cook, stirring often, for 5 minutes or until browned.
  3. Add the garlic, salt, pepper and hot pepper flakes. Cook, stirring, for 2 minutes or until garlic is fragrant.
  4. Add the hot, drained spaghetti, cheese and parsley to the skillet; toss to coat. Moisten with reserved cooking water to taste. Season with additional salt and pepper to taste.

Tips

Add a couple of handfuls of chopped baby arugula for a punch of green and additional flavour.

Ingredient Notes:

Pecorino: The name used for all sheep's milk cheeses in Italy; the most famous is Pecorino Romano, which originated in Rome and is one of the oldest cheeses in existence. A hard, sharp and salty cheese, Pecorino Romano is used primarily as a grated cheese in pasta dishes and meatballs. Other regions boast their own Pecorinos such as Pecorino Toscano (from Tuscany) and Pecorino Sardo (from Sardinia).