Ingredients
16 oz pkg dried penne pasta
1 T extra virgin olive oil, divided
1 c chopped pancetta
2 c sliced fresh mushrooms
3 T minced garlic
3 c chicken stock
salt & pepper to taste
1/2 c freshly grated parmesan cheese
Preparation
Bring a large pot of lightly salted water to a boil. Add the penne pasta & 1 T olive oil to the pot, & cook until pasta is almost tender, about 6 mins. Drain. In a large skillet over medium heat, cook pancetta until lightly browned. Stir in the garlic & cook for a few minutes, then add the mushrooms. Cook, stirring constantly, for a couple of minutes until the mushrooms begin to soften. Pour in the chicken stock, & bring to a boil. Allow to simmer over medium heat for about 3 mins. Add cooked pasta to the pan, & stir until coated. Simmer uncovered until the sauce has reduced to just a few teaspoons in the bottom. Place generous servings onto plates, & top with parmesan cheese.
