Spaghetti with Caramelized Onions, Mushrooms, and Pancetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pancetta is Italian bacon that is cured with salt and spices but not smoked. Regular bacon or ham can be substituted for it. Ingredients:
8 ounces uncooked spaghetti |
1 tablespoon olive oil |
1/4 cup chopped pancetta or bacon (about 1 ounce) |
6 cups vertically sliced onion (about 3 large onions) |
1/2 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
6 cups sliced mushrooms (about 1 pound) |
2 teaspoons minced fresh oregano |
1/4 cup chopped fresh parsley, divided |
3 garlic cloves, minced |
1/2 cup low-salt chicken broth |
fresh oregano (optional) |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain well; set aside.
2. Heat oil in a large nonstick skillet over medium heat until hot. Add pancetta; sauté 3 minutes. Stir in onion, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cover and cook 15 minutes, stirring frequently. Uncover and cook an additional 10 minutes, stirring frequently. Remove onion mixture from skillet; set aside.
3. Add mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper to skillet; cook over medium-high heat 4 minutes. Add oregano and 2 tablespoons parsley; cook 1 minute. Add garlic; sauté 1 minute. Add onion mixture and broth; cook until thoroughly heated. Add mushroom mixture to pasta; toss to coat. Divide among 4 shallow bowls; sprinkle evenly with 2 tablespoons parsley. Garnish with oregano, if desired.
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