Pasta with Pancetta, Brie, Mushrooms + Arugula

 

{photo credit: noble pig}

SERVINGS: 4   TIME: 20 minutes

INGREDIENTS:

• 12 ounces penne (¾ box)
• 1 tbsp olive oil
• 1 pound button mushrooms
• 1 small red onion, thinly sliced
• ½ cup dry white wine
• ¼ tsp black pepper
• ½ pound Brie, room temperature, rind removed, cut into ½" pieces
• ½ cup reserved pasta water
• 3 cups baby arugula
• 7-8 strips pancetta
• chili flakes, to taste

DIRECTIONS:

1. Cook pasta according to package directions. Reserve ½ cup of pasta water, drain the pasta and return it to the pot. 
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook mushrooms and onion, tossing occasionally, until the mushrooms begin to release their juices (2-3 minutes). Add the wine and black pepper, cooking until the mushrooms brown (5-6 minutes). Add pancetta slices towards the end (2-3 minutes). 
3. Toss the pasta with the Brie and reserved (hot) pasta water until the pasta is evenly coated. 
4. Stir in mushroom mixture and fresh arugula. 
5. Add chili flakes to taste.

NOTES:

• Pancetta is salty and can overpower the rest of the flavours so add towards the very end.  
• If you don't have any pancetta or substitute, add a ½ tsp of kosher salt.
•  Add more arugula, to taste.

ADAPTED FROM: Noble Pig