Ready for dinner? This gnocchetti with pancetta, chanterelles, and mint is full of tasty ingredients, including a sprinkle of chile flakes and a swirl of Parmesan. You're gonna love it.
1/2 pound dried gnocchetti sardi (or other similarly shaped pasta (see LC Getting to Know Gnocchetti Pasta Note above))
3/4 pound fresh chanterelle mushrooms
2 tablespoons extra-virgin olive oil (plus more for drizzling)
1/2 pound pancetta
3 medium cloves garlic (thinly sliced)
Pinch of chile flakes
2 tablespoons mint leaves (chopped)
2 tablespoons flat-leaf parsley leaves (chopped)
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano (for serving)
Categories
Mains
Cuisine
Italian
Steps
Bring a large pot of lightly salted water to a rolling boil. Add the gnocchetti and cook for 1 minute less than the package directions suggest.
While the gnocchetti is cooking, slice off the tough end of each mushroom stem and clean the mushroom caps. Quarter any large mushrooms, leave any tiny ones whole, and halve the rest.
When the gnocchetti is ready, drain and add it to the mushroom-pancetta mixture, reserving about 1/2 cup of the cooking water. If the mixture seems dry, add a couple of tablespoons of cooking water. Season with salt and pepper, add the mint and parsley, and toss. Tip the gnocchetti into a serving bowl and drizzle with olive oil. Using a vegetable peeler, shave a few large curls of Parmigiano-Reggiano on top. Bring the gnocchetti to the table with haste.
