Prep Time::5 mins
Cook Time::20 mins
Total Time::25 mins
Servings::6
Ingredients
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1 (12 ounce) package linguine pasta
¼ cup olive oil
6 ounces pancetta bacon, diced
5 shallots, chopped
2 cups fresh sliced mushrooms
4 cloves garlic, chopped
2 pinches freshly ground black pepper, or as needed
2 pinches dried oregano
½ cup chicken broth
½ cup freshly grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, transfer back to the pot, and set aside.
Meanwhile, heat olive oil in a large skillet over medium heat. Cook pancetta in hot oil until just beginning to brown. Stir in shallots, mushrooms, garlic, pepper, and oregano; cook until fragrant, about 1 minute.
Pour in chicken broth; bring to a boil over medium-high heat, stirring occasionally, for 1 to 2 minutes. Reduce heat, cover, and simmer for 5 to 7 minutes.
Strain liquid from the pan into pasta; toss to coat. Divide pasta onto individual serving plates, then top with equal portions of pancetta and mushrooms. Serve with Parmesan cheese and pepper.