Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy and Quick
Because of the great flavor of these particular mushrooms you should not feel the  (3)LO.jpg)
need to enhance or spice anything up. Stick close to the recipe and you and your guests will be quite pleased. Bucatini is a thick spaghetti with a hole in the middle sometimes sold as perciatelli. It’s chewyness is ideal in this preparation.
[photo: Clifford A. Wright]
Yield: Makes 6 servings
Preparation Time: 25 minutes
3 tablespoons extra-virgin olive oil
2 ounces thick-cut pancetta, cut into strips
2 large garlic cloves, finely chopped
1/2 pound chanterelles mushrooms, brushed clean, and cut up if large
1/2 pound shiitake mushrooms, brushed clean, and cut up if large
Salt and freshly ground black pepper to taste
2 tablespoons finely chopped fresh parsley
3/4 pound bucatini
1. In a skillet, heat the olive oil with the pancetta over medium-high heat, until the strips of pancetta are becoming lightly crispy, stirring or shaking the skillet, about 5 minutes. Add the garlic, chanterelles, and shiitake, reduce the heat to medium, then cook until the mushrooms are soft, stirring or shaking the skillet occasionally, about 10 minutes. Season with salt and pepper. Sprinkle the parsley on.
2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls. Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente. Drain without rinsing. Transfer the pasta to a serving bowl and pour the mushrooms over the pasta. Toss well then serve hot with cheese is desired.
Variation:
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Posted: 12/25/2006