Spaghetti with carmalized onions, mushrooms, and pancetta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Spaghetti; Uncooked |
| 1 | tablespoon | Olive Oil |
| ¼ | cup | Pancetta; Chopped |
| 6 | cups | Sliced Onion |
| ½ | teaspoon | Salt; Divided |
| ¼ | teaspoon | Pepper; Divided |
| 6 | cups | Sliced Mushrooms |
| 2 | tablespoons | Minced Fresh Oregano |
| ¼ | cup | Chopped Fresh Parsley; Divided |
| 3 | Garlic Cloves; Minced | |
| ½ | cup | Low-Salt Chicken Broth |
| Fresh Oregano; Optional | ||
Directions
Cook pasta according to package directions, omitting salt and fat. Drain well; set aside. Heat oil in a large nonstick skillet over medium heat until hot. Add pancetta; sauté 3 minutes. Stir in onion, ¼ teaspoon salt, and ⅛ teaspoon pepper; cover and cook 15 minutes, stirring frequently.
Uncover and cook an additional 10 minutes, stirring frequently. Remove onion mixture from skillet; set aside. Add mushfrooms, ¼ teaspoon salt, and ⅛ teaspoon pepper to skillet; cook over medium-high heat4 minutes.
Add oregano and 2 tablespoons parsley; cook 1 minutes. Add garlic; sauté 1 minute. Add onion mixture and broth; cook until throroughly heated. Add mushroom mixture to pasta; toss to coat. Divide among 4 shallow bowls; sprinkle evenly with 2 tablespoons parsley. Garnish with oregano ir desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Apr 3, 1999, converted by MM_Buster v2.0l.