Porcini Pancetta Parsley Pignoli Penne

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Cut the porcini mushrooms and pancetta into similar sized 1/4 inch cubes.

Start boiling some water for the penne.

Over a medium flame, heat up the olive oil in a pan and cook the pancetta for 3 minutes until it starts to get nice and crispy. Add the mushrooms, shallots, pine nuts and pepper, and then cook for another 2 minutes. Next, add the white wine, scrape the bits stuck to the bottom of the pan, and simmer until the liquid is reduced in half.

While the sauce is reducing, cook the pasta according to the directions. Chances are, when the pasta is done, the sauce will be ready.

Taste the sauce before adding any salt since the pancetta will already be fairly seasoned. Add the cooked pasta to the pan with the sauce along with the fresh parsley, pepper and cheese. Gently mix.

Serves 2.