Pasta with Pancetta and Mushrooms

    15 minutes

    Italian pancetta gives this easy pasta a unique texture and taste. You can easily increase the quantities for more people.

    59 people made this

    Serves: 6 

    • 375g linguine
    • 1/4 cup (65ml) olive oil
    • 185g pancetta, diced
    • 5 eschalots, chopped
    • 4 cloves garlic, chopped
    • 2 cups fresh sliced mushrooms
    • 2 pinches freshly ground black pepper
    • 2 pinches dried oregano
    • 1/2 cup (125ml) chicken stock
    • 1/2 cup freshly grated Parmesan cheese

    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. In a large frypan, cook pancetta in oil until just beginning to brown. Stir in eschalots, garlic and mushrooms: cook for one minute. Season with pepper and oregano and pour in chicken stock. Bring to a boil over medium-high heat and simmer for 1 to 2 minutes, stirring occasionally. Cover and continue to simmer for 5 to 7 minutes.
    3. Strain liquid from pan into cooked linguine and add olive oil. Toss to coat. Divide pasta onto individual serving plates and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.

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    Reviews and Ratings
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    Reviews in English (66)


    I thought this was pretty good. I did add some cream to the sauce at the end because there wasn't enough sauce for all of the pasta. Even with that, I would probably double the amount of chicken stock next time and maybe thicken it a little to coat the pasta better. The flavor combination of the pancetta, mushrooms, and shallots is really good.  -  16 Jun 2007  (Review from Allrecipes USA and Canada)


    This was very good! I don't think I cooked the pancetta long enough... I would reccommend cooking it all the way until crispy before adding the rest of the ingredients to the pot, but it was still good.  -  29 Mar 2007  (Review from Allrecipes USA and Canada)


    After reading reviews, I still wanted to try this one. I rate it 4 of 5 because I , too, altered it but not as much as a lot of people did. I could not find Pancetta and did not want to travel across town to get it, nor did I want to use bacon (bacon makes everything taste like bacon). I did use a MILD, sweeter, thin-sliced country ham and that worked perfectly for the recipe. Other than that, I followed the recipe exactly until the end. I didn't think the sauce would adequately cover 12 oz. of pasta so I added a tad more olive oil to the noodles and just before tossing the pasta and sauce, I added a can of Hunt's Diced Fire Roasted tomatoes, drained and straight from the can and mixed the parmesan with the pasta, too. I topped each portion with a little grated parmesan and crushed red pepper flakes. The pepper & tomatoes added more color and the oomph it was missing. I served it with a spinach salad and fried goat cheese and it was a great meal. I will make it again. I do have more advice--cook the noodles less than you would for al dente--do not overcook. This allows the sauce to mix well. Return the mix to the pasta pot (off the heat, of course) to let it rest before serving. Over cooking the pasta may be the reason many of the people are underwhelmed with the results.  -  11 Oct 2009  (Review from Allrecipes USA and Canada)