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This easy one-pot pasta dish tossed with browned bits of pancetta, earthy Shiitake mushrooms and wilted greens comes together in just 25 minutes.
By
Yasmin Fahr
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Yasmin Fahr
Yasmin Fahr is a food writer, recipe developer and author of the cookbook Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin.
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Updated June 16, 2023
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Why It Works
- Browning the pancetta renders its fat, which is used to create a flavorful sauce with some of the pasta-cooking water.
- Browning the mushrooms in the pan before adding them to the pasta builds deeper layers of flavor.
- We cook the pasta in chicken stock in the same pan that the rest of the ingredients are cooked in for tons of flavor with minimal clean-up.
The word "greens" in the title of this dish may sound a little vague. What exactly does that mean, and why can't I be more specific? Honestly, because I see no reason to limit you since any leafy, semi-sturdy vegetable will work really well here. That could mean dandelion greens, kale, escarole, or mustard greens, for example, depending on what's in season and at your market. Tender lettuces, on the other hand, should be avoided.
No matter what you get, the greens can be treated the same way: any thick stems should be trimmed and discarded, and then the leaves can be cut into two-inch ribbons. Added to the pasta during the last two minutes of cooking, they quickly wilt and soften under the heat.
As for the rest of this dish, I start with diced pancetta, browning it and rendering its fat. Then I add shiitake mushrooms, along with some shallot and serrano pepper, and cook them until browned.
I scrape the pancetta mixture out of the pot, then fill it with some vegetable stock or broth, which I bring to a boil and cook the fusilli in it. It should be just enough liquid that it will be mostly absorbed and evaporated by the time the pasta is ready.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__10__10072014_pasta_mushrooms_yasmin_fahr20-1620d225845548a9ac867c3a6f768179.JPG "Skillet Pasta With Mushrooms, Pancetta, and Wilted Greens Recipe (3)")
Towards the end of the pasta-cooking time, I stir in those greens and cook until wilted, followed by the pancetta-mushroom mixture. The rendered fat from the pancetta should blend with the remaining liquid in the pot to form a creamy, emulsified sauce.
A splash of lemon juice and grating of Parmesan is all that's needed to finish it off.
October 2014
Recipe Details
Skillet Pasta With Mushrooms, Pancetta, and Wilted Greens Recipe
Ingredients
1/2 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 pound pancetta, diced
2 cups sliced shiitake mushrooms, woody stems trimmed
1 medium shallot, thinly sliced (about 1/3 cup)
1/2 serrano chile pepper, stemmed and minced
5 cupshomemade or store-bought low-sodiumchicken stockorvegetable stock
1 pounddried fusilli or other short, twisted pasta
Kosher salt and freshly ground black pepper
1 bunch greens, such as dandelion, mustard, or kale, stems trimmed and leaves cut into 2-inch pieces (about 4 cups)
2 tablespoons fresh juice from 1 lemon
Parmesan, for grating
Directions
Heat oil in a large saucepan over medium-high heat until shimmering. Add pancetta and cook until fat begins to render and pancetta is lightly browned, about 2 minutes. Stir in mushrooms, tossing until coated with oil. Cook, stirring, until mushrooms have browned and pancetta has rendered most of its fat, about 5 minutes longer. Stir in shallots and serrano and cook until softened, about 1 minute. Remove from heat and scrape pancetta mixture into a bowl. Set aside.
Add stock to now-empty saucepan and bring to a boil over high heat. Add pasta. Cook pasta, stirring occasionally, for 2 minutes less than package instructions, then stir in greens. Cook for 1 minute longer, then stir in pancetta mixture, along with all the rendered fat. Cook until the pasta is al dente, greens are wilted, and liquid has mostly evaporated and formed an emulsified, creamy sauce, about 1 minute (if necessary, add water a tablespoon at a time if liquid completely evaporates before pasta is tender).
Remove from heat and stir in lemon juice and extra-virgin olive oil. Season to taste with salt and pepper. Spoon onto plates and top with Parmesan cheese. Serve immediately.
Notes
The pancetta will add a fair amount of salt, so be sure to taste before seasoning to prevent over-salting the dish.
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| Nutrition Facts (per serving) | |
|---|---|
| 451 | Calories |
| 13g | Fat |
| 67g | Carbs |
| 17g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 4to 6 | |
| Amount per serving | |
| Calories | 451 |
| % Daily Value* | |
| Total Fat 13g | 17% |
| Saturated Fat 4g | 20% |
| Cholesterol 13mg | 4% |
| Sodium 683mg | 30% |
| Total Carbohydrate 67g | 24% |
| Dietary Fiber 5g | 19% |
| Total Sugars 5g | |
| Protein 17g | |
| Vitamin C 40mg | 200% |
| Calcium 116mg | 9% |
| Iron 4mg | 23% |
| Potassium 699mg | 15% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
