Farfalle with Spinach, Mushrooms & Pancetta. A quick and fantastic dish to make for lunch or your next buffet. Very easy to make and yet loved by everyone!
For the Pasta:
1 pound Farfalle pasta – 4 cloves garlic. sliced
10 ounces baby Portobello mushrooms sliced
4 cups baby spinach – 4 ounces Pancetta. cubed
1/2 cup white wine – 1 cup grated Pecorino Romano Cheese
4 tablespoons extra virgin olive oil – salt & pepper, as desired
Cook the pasta in salted water until slightly under Al Dente.
Heat the oil in a large Saute pan on medium-high heat and add the garlic. Cook the garlic for about 30 seconds and add the Pancetta. Saute the garlic and Pancetta for about 2 minutes, then add the wine. Lower the heat to medium-low and allow the alcohol to reduce. Add the mushrooms and salt to taste and cook until softened, about 5 minutes.
Add the spinach and cook just until wilted.
Add the pasta and toss for about 1 minute.
Add the Pecorino over the top of the pasta and turn off the heat. Toss the pasta one more time allowing the residual heat to melt the cheese.
Serve immediately with more grated cheese on top if desired.
Recipe by => https://www.cookingwithnonna.com/
