I am humbly calling this my ‘mid-week masterpiece.’
350 grams (about 11 ounces) dry spaghetti
250 grams (1 cup) cubed smoked pancetta
10 to 12 champignon mushrooms
175-200 grams (about 3/4 cup) grated ricotta salata, aka ricotta stagionata
2 Tbls each chopped fresh rosemary and thyme
salt & pepper
Set a tall pot of salted water to boil. Slice the mushrooms, grate the ricotta, and chop the fresh herbs. Set all aside. In a large sauce pan, cook the cubed pancetta in a tablespoon of olive oil, nudging it frequently to make sure it browns evenly and doesn’t stick. Cook the pancetta until it is very crunchy. Add the sliced mushrooms and cook another 3 or 4 minutes or until the mushrooms are browned. Turn off the heat.
Cook the pasta al dente and when it is ready scoop the pasta out of the water and transfer to the sauce pan (do not drain the spaghetti with a colander). Turn the heat under the sauce pan back on low. Add the cheese and stir well. If the spaghetti is too dry, add some spoonfuls of the hot pasta water. Keep stirring. Dust with freshly ground black pepper and salt to taste. Add the chopped herbs, toss the spaghetti well one last time, and serve.