Spaghetti with carmalized onions, mushrooms, and pancetta

4 servings

Ingredients

Quantity Ingredient
8 ounces Spaghetti; Uncooked
1 tablespoon Olive Oil
¼ cup Pancetta; Chopped
6 cups Sliced Onion
½ teaspoon Salt; Divided
¼ teaspoon Pepper; Divided
6 cups Sliced Mushrooms
2 tablespoons Minced Fresh Oregano
¼ cup Chopped Fresh Parsley; Divided
3 Garlic Cloves; Minced
½ cup Low-Salt Chicken Broth
Fresh Oregano; Optional

Directions

Cook pasta according to package directions, omitting salt and fat. Drain well; set aside. Heat oil in a large nonstick skillet over medium heat until hot. Add pancetta; sauté 3 minutes. Stir in onion, ¼ teaspoon salt, and ⅛ 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. Add mushfrooms, ¼ teaspoon salt, and ⅛ teaspoon pepper to skillet; cook over medium-high heat4 minutes.

Add oregano and 2 tablespoons parsley; cook 1 minutes. Add garlic; sauté 1 minute. Add onion mixture and broth; cook until throroughly heated. Add mushroom mixture to pasta; toss to coat. Divide among 4 shallow bowls; sprinkle evenly with 2 tablespoons parsley. Garnish with oregano ir desired.

Recipe by: Cooking Light

Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Apr 3, 1999, converted by MM_Buster v2.0l.

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