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Pancetta, Portobello, & Pesto Pasta

I first had this dish at a friend's laid-back Saturday lunch. I was impressed at how easy it was and more impressed with its taste! It offers a hearty heap of zestiness from the pesto and smoky flavor of the pancetta that will leave you wanting more!

Serves: 6

Prep time: 10 minutes

Cook time: 40 minutes

Ingredients:

  • 1 box of spaghetti

  • 1 cup portobello mushrooms sliced into chunks

  • 6 slices of pancetta 

  • three tablespoons of pesto sauce

  • 2 teaspoons of black pepper

  1. Cook the spaghetti in boiling water for 15-20 minutes or until al dente.
     

  2. Slice pancetta to 1/2 square inch pieces and heat in a medium-sized pan. You shouldn't have to add any oil because the fat from the meat will be released once over the heat. 
     

  3. Slice mushrooms to about 1 square inch pieces and add to pan.
     

  4. Go ahead and add in your pesto and mix well with the mushrooms and pancetta, which should now be tender (do not over-fry).
     

  5. After draining your pasta, gently add it into your savory mix and melange well. 

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