6ouncesdiced pancettayou can either find this near your deli section already diced in a container or at your deli
16-8 ounce package of mushrooms sliced and cleanedI used Baby Bellas (baby portabella mushrooms) but any variety you like will work
1box of spaghetti
1tbspsalt and pepper to taste and (salt for pasta water)
1cupfreshly grated parmesan cheese
Fill a large pasta pot with water and place over high heat to come to a boil
In a large saute over medium heat add your olive oil and red pepper flakes and warm for about 3 minutes to let the red pepper release into the oil
Now add your pancetta and cook until the pancetta starts to crisp, about 5 minutes
Now add your mushrooms and saute until slightly soft (about 5 minutes)
Reduce heat to low and add your garlic stirring it well until combined
Your pasta water should be boiling. Once this happens, add a good handful of salt to the water so it's nice and salty.
add your spaghetti and cook according to instructions for al dente
once your pasta is in the water and has been cooking for a few minutes, take a coffee mug and scoop out a mug full of the starchy water and set aside.
Also, scoop out a ladle full of pasta water from the pot and add it to your mushroom and pancetta pan and mix well. This is your sauce. The reserved pasta water is just in case the pasta looks dry later when you add it to the pancetta and mushrooms.
Once pasta is cooked, drain the pasta and add it to your pan of mushrooms and coat the pasta well by constantly turning it around in the sauce. Add your salt and pepper.
Keep tossing your pasta in the pan for a few minutes over low heat then remove pan from the heat
The pasta may have absorbed a lot of the sauce. If it has, and it looks dry, add 1/2 of your mug of reserved pasta water to it and toss it around. Keep doing this until you have a moist looking pasta.
Add 1/2 cup of your parmesan cheese, some more fresh cracked pepper and a sprinkle of salt on top.