WEEKDAYS 1e|12c|p

Angel Hair with Pancetta and Mushrooms

Michael Symon
Servings: 6
1 to 30 min

Michael makes his amazing angel hair with pancetta and mushrooms with some help from Grace Potter!

  • Ingredients
  • step-by-step directions
Angel Hair with Pancetta and Mushrooms
  • 1 pound angel hair pasta
  • 1 tablespoon extra-virgin olive oil
  • 1/4 pound pancetta (diced)
  • 1/4 pound mushrooms (sliced)
  • 1 clove garlic (finely chopped)
  • 2 tablespoons butter
  • 1/2 bunch tarragon (chopped)
  • freshly grated Parmigiano-Reggiano (to garnish)
  • Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until al dente, according to package instructions.
  • In a large sauté pan over medium-high heat, add the olive oil and pancetta. Cook the pancetta until crisp and the fat has rendered.
  • Add the mushrooms and sauté until browned and softened.
  • Add the garlic, cook for 30 seconds, until fragrant.
  • Add the cooked pasta, with a bit of pasta cooking water to loosen the sauce. Add the butter and tarragon. Toss to melt the butter and coat the pasta. Season with salt and pepper to taste.
  • Transfer to a platter and serve. Garnish with freshly grated Parmigiano-Reggiano.
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