350 gr short Italian pasta
250gr Mushrooms (Champignons de Paris or else)
200 gr Smoked Pancetta cut in small cubes
2 Tbs Grated Parmigiano Reggiano cheese
2 Tbs Extra Virgin Olive Oil
1 small onion
1 garlic clove
1/4 cup white wine
1 Tbs finely cut Parsley
Salt to taste
Pepper to taste
Bring to a boil a pot of salty water.
While the water gets to a boil, clean and cut the mushrooms and the Zucchini. Finely chop garlic and onion.
When the water is boiling add the short pasta, while the pasta is cooking prepare the sauce:
Pour Olive Oil in a large frying pan, add garlic and onion, cook till the onion gets tranparent, add the pancetta cubes, cook for 3 -4 minutes then add the wine. Once the wine has completely evaporated add the zucchini.
Mix and cook for few minutes, add the mushrooms and parsley, mix and cook for few minutes.
Check the pasta, when "al dente" drain it in a colander (preserve some cooking water in a a cup) and add it to the zucchini/ mushrooms sauce, stir well. Add the Grated parmesan and stir it well. If the mixture is too dry add some cooking water and mix well.
Your Pasta is ready, serve warm with a dash of Grated Parmigiano on the top. Buon Appetito!