Penne with Mushrooms and Pancetta (Penne Alla Gigi)

Instructions

1. 1

   In a large non-stick skillet over medium-high heat, brown the pancetta for 3 minutes. Add the mushrooms and cook for another 8 minutes or until nicely browned. Season with pepper.

2. 2

   Add the garlic, tomato paste, oregano and red pepper flakes to the skillet. Cook for 1 minute while stirring. Add the tomatoes and cream. Reduce the heat and simmer for 5 minutes. Add the Parmesan. Adjust the seasoning.

3. 3

   Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Set aside ¾ cup (180 ml) of the cooking water. Drain the pasta.

4. 4

   Add the pasta to the skillet of sauce and toss to coat well. Add the reserved pasta cooking water to thin out the sauce, as needed.

5. 5

   Serve the pasta in shallow bowls. Sprinkle with more Parmesan. Serve immediately.