Prep Time:
5 mins
Cook Time:
20 mins
Total Time:
25 mins
Servings:
6
Ingredients
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.
Nutrition Facts (per serving)
| 477 | Calories |
| 25g | Fat |
| 50g | Carbs |
| 15g | Protein |
