Ingredients

• 1 , 12 ounce
• 0.25 cups olive oil
• 6 ounces pancetta bacon , diced
• 5 shallots , chopped
• 2 cups fresh sliced mushrooms
• 4 cloves garlic , chopped
• 2 pinches freshly ground black pepper , or as needed
• 2 pinches dried oregano
• 0.5 cups chicken broth
• 0.5 cups freshly grated Parmesan cheese

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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 per serving