Pancetta, Wild Mushroom, Garlic, Olive Oil and Thyme

I like that as a headline. That says it all. All except linguine. Which you boil in salted water.

I’m really into the simplicity of this. The satisfaction of it.


1 pound linguini
4 ounces pancetta
3 big portabello mushroom caps
3 garlic cloves minced
2 tablespoons olive oil
4 or so sprigs worth of thyme leaves

Boil the water, cook the pasta.

Meanwhile: over medium heat, cook the pancetta until it has rendered its fat and browned. Remove and set aside. Add the chopped mushrooms and garlic and cook until intensified, season with salt and pepper.

Add the mushrooms and thyme. Stir it all up. Cook a few more minutes.

The goal is: the melding of flavors, the intensification of everything.

Once the pasta is ready, remove it from the water with tongs and transfer into the pasta sauce. Toss, meld, combine, whatever you need to do to merge the two.

Grate parm over. Serve it to your soon to be happy family.

Repeat until you have mastered it and count it as part of your repertoire.

- Hugh

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One Response to Pancetta, Wild Mushroom, Garlic, Olive Oil and Thyme

  1. Jodi says:

    I don’t know how I missed this one before.
    I am SOOOO making this during the upcoming weekend. Thank you.

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