Skillet Pasta With Mushrooms, Pancetta, And Wilted Greens Recipe Recipe

Name: Skillet Pasta With Mushrooms, Pancetta, And Wilted Greens Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon extra-virgin olive oil, plus more for drizzling; 1/4 pound pancetta, diced; 2 cups; , woody stems trimmed; 1 medium shallot, thinly sliced (about 1/3 cup); 1/2 serrano chile pepper, stemmed and minced; 5 cups homemade or store-bought low-sodium; or; 1 pound dried fusilli or other short, twisted pasta; Kosher salt and freshly ground black pepper; 1 bunch greens, such as dandelion, mustard, or kale, stems trimmed and leaves cut into 2-inch pieces (about 4 cups); 2 tablespoons fresh juice from 1 lemon; Parmesan, for grating

Servings: persons

1/2 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 pound pancetta, diced
2 cups
, woody stems trimmed
1 medium shallot, thinly sliced (about 1/3 cup)
1/2 serrano chile pepper, stemmed and minced
5 cups homemade or store-bought low-sodium
or
1 pound dried fusilli or other short, twisted pasta
Kosher salt and freshly ground black pepper
1 bunch greens, such as dandelion, mustard, or kale, stems trimmed and leaves cut into 2-inch pieces (about 4 cups)
2 tablespoons fresh juice from 1 lemon
Parmesan, for grating

1
Heat oil in a large saucepan over medium-high heat until shimmering. Add pancetta and cook until fat begins to render and pancetta is lightly browned, about 2 minutes. Stir in mushrooms, tossing until coated with oil. Cook, stirring, until mushrooms have browned and pancetta has rendered most of its fat, about 5 minutes longer. Stir in shallots and serrano and cook until softened, about 1 minute. Remove from heat and scrape pancetta mixture into a bowl. Set aside.
2
Add stock to now-empty saucepan and bring to a boil over high heat. Add pasta. Cook pasta, stirring occasionally, for 2 minutes less than package instructions, then stir in greens. Cook for 1 minute longer, then stir in pancetta mixture, along with all the rendered fat. Cook until the pasta is al dente, greens are wilted, and liquid has mostly evaporated and formed an emulsified, creamy sauce, about 1 minute (if necessary, add water a tablespoon at a time if liquid completely evaporates before pasta is tender).
3
Remove from heat and stir in lemon juice and extra-virgin olive oil. Season to taste with salt and pepper. Spoon onto plates and top with Parmesan cheese. Serve immediately.

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 tablespoon extra-virgin olive oil, plus more for drizzling, 1/4 pound pancetta, diced, 2 cups, , woody stems trimmed, and more.

Yes, Skillet Pasta With Mushrooms, Pancetta, And Wilted Greens Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skillet Pasta With Mushrooms, Pancetta, And Wilted Greens Recipe

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