Skillet Pasta With Mushrooms, Pancetta, and Wilted Greens Recipe

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.

Slide view of a plate of pasta tossed with browned pancetta, mushrooms, and wilted greens. — Serious Eats / Yasmin Fahr

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

Active30 mins

Total30 mins

服务4 to 6 servings

This easy one-pot pasta dish tossed with browned bits of pancetta, earthy Shiitake mushrooms and wilted greens comes together in just 25 minutes.

1/2tablespoonextra-virgin olive oil, plus more for drizzling
1/4poundpancetta, diced
2cupsslicedshiitake mushrooms, woody stems trimmed
1mediumshallot, thinly sliced (about 1/3 cup)
1/2serrano chile pepper, stemmed and minced
5cupshomemade or store-boughtlow-sodiumchicken stockorvegetable stock
1pounddriedfusilli or othershort, twisted pasta
Kosher saltand freshly ground black pepper
1 bunchgreens, such as dandelion, mustard, orkale, stems trimmed and leaves cut into 2-inch pieces (about4cups)
2tablespoonsfresh juice from 1 lemon
Parmesan, for grating

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.

Nutrition Facts(per serving)
451	Calories
13g	Fat
67g	Carbs
17g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	451
% Daily Value*
Total Fat13g	17%
Saturated Fat 4g	20%
Cholesterol13mg	4%
Sodium683mg	30%
Total Carbohydrate67g	24%
Dietary Fiber 5g	19%
Total Sugars 5g
Protein17g
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.

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