Fusilli con Funghi, Pancetta e Pinoli
Fusilli with Mushrooms, Pancetta, and Pine Nuts

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Recipe courtesy of: Stephen Faccidomo
Photo credits: ​Laurie McGowan ​

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Ingredients: 

• 1 medium onion, finely chopped
• 1/3 cup MOV Extra Virgin Olive Oil
• 8 ounces of mushrooms, any variety cleaned and sliced
• 6 ounces of pancetta diced

• 2 tablespoon pinoli (pine nuts)
• 1/4 cup diced roasted red peppers
• NHHS Ground Black Pepper & Sea Salt to taste
• 1/2 cup freshly grated parmesan cheese
• 16 oz. high quality pasta – Fusilli or Penne - your choice

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Directions:

In large skillet, over medium heat sauté the onion in olive oil until golden. Add mushrooms and cook until they lose their liquid and are brown, add roasted red peppers and cook for one additional minute—cover and set aside.

Bring a large pot of salted water to boil.
In a second skillet, over medium heat, sauté the pancetta in a little olive oil until crisp. Remove the pancetta with a slotted spoon and add to mushrooms.

In the skillet where the pancetta was cooked, add the pinoli and sauté, over medium low heat until golden brown. 

Add pinoli to the mushroom and pancetta mixture and  salt and pepper to taste.

Cook pasta until al dente. Drain and retain 1 cup of the cooking liquid. 

Add the pasta to the mushroom mixture and cook together for 1 minute. Add a little of retained cooking water if needed.

Divide pasta into bowls and top with parmesan cheese.
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Serves 4-6
​​​Enjoy!

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