WHAT YOU NEED
- 1 Tbsp olive oil
- 3 Tbsp butter
- 1 package of pancetta
- 1 large yellow onion, chopped
- 1 pound of sliced baby bella mushrooms
- 3 cloves of garlic, minced
- ½ cup of beef broth
- ½ cup of chicken broth
- 1 Tbsp of dried Italian seasoning
- ⅓ cup of heavy cream
- 2 Tbsp of ANCHOR SEASONING STEAK N’ EVERYTHING
- 1 pound of your favorite pasta (I used rigatoni)
- Shredded parmesan cheese to taste
INSTRUCTIONS
- In a large pan (medium heat) add olive oil and pancetta, fry the pancetta until it starts to look slightly crispy (similar to cooking bacon). Remove the cooked pancetta from the pan and set aside for later.
- Add the onions to the pan with the pancetta grease, cook until softened, about 3 minutes (medium heat). If the onions absorb all the grease add a dash of extra olive oil.
- Add mushrooms, 1 Tbsp of butter, ANCHOR SEASONING STEAK N’ EVERYTHING seasoning. Cook until mushrooms become tender and darken in color, about 8-10 minutes.
- Add minced garlic and cook until fragrant, about 1 minute.
- In a separate pot heavily salt your pasta water (one handful of salt) and cook your pasta according to the packages instructions (I prefer al dente).
- Add both broths to deglaze and loosen any bits off the pan and simmer for 5 minutes to slightly reduce.
- Once slightly reduced, add the Italian seasoning and the cooked pancetta back to the pan. Continue to simmer for another 2 minutes
- Once pasta is cooked, ladle a small amount of pasta water into your saucepan, add the heavy cream and the remaining 2 Tbsp of butter. Reduce heat to low and stir for 1 minute. Then remove pan from the heat and continue to stir the sauce to thicken.
- Strain the pasta and add directly to the pan. Continuously stir to meld the pasta and sauce together.
- Plate your pasta and top with shredded parmesan cheese to taste.