Skillet Pasta With Mushrooms, Pancetta, and Wilted Greens Recipe

Tossed in a sauce that's loaded with pancetta, shallot, and serrano chile, this quick and easy one-pot pasta dish is layered with flavor. . Yasmin Fahr

This easy one-pot pasta dish is filled with browned bits of pancetta, earthy Shiitake mushrooms and wilted greens, and comes together in just 25 minutes. Finished with nutty shavings of Parmesan and freshly cracked black pepper, it's a perfect weeknight meal.

Why this recipe works:

  • Browning the pancetta renders its fat, which is used to create a flavorful sauce with some of the pasta-cooking water.
  • Browning the mushrooms in the pan before adding them to the pasta builds deeper layers of flavor.
  • We cook the pasta in chicken stock in the same pan that the rest of the ingredients are cooked in for tons of flavor with minimal clean-up.

Note: The pancetta will add a fair amount of salt, so be sure to taste before seasoning to prevent over-salting the dish.

Recipe Details

Skillet Pasta With Mushrooms, Pancetta, and Wilted Greens Recipe

Active 30 mins
Total 30 mins
Serves 4 to 6 servings


  • 1/2 tablespoon extra-virgin olive oil, plus more for drizzling

  • 1/4 pound pancetta, diced

  • 2 cups sliced shiitake mushrooms, woody stems trimmed

  • 1 medium shallot, thinly sliced (about 1/3 cup)

  • 1/2 serrano chile pepper, stemmed and minced

  • 5 cups homemade or store-bought low-sodium chicken stock or vegetable stock

  • 1 pound dried fusilli or other short, twisted pasta

  • Kosher salt and freshly ground black pepper

  • 1 bunch greens, such as dandelion, mustard, or kale, stems trimmed and leaves cut into 2-inch pieces (about 4 cups)

  • 2 tablespoons fresh juice from 1 lemon

  • Parmesan, for grating


  1. Heat oil in a large saucepan over medium-high heat until shimmering. Add pancetta and cook until fat begins to render and pancetta is lightly browned, about 2 minutes. Stir in mushrooms, tossing until coated with oil. Cook, stirring, until mushrooms have browned and pancetta has rendered most of its fat, about 5 minutes longer. Stir in shallots and serrano and cook until softened, about 1 minute. Remove from heat and scrape pancetta mixture into a bowl. Set aside.

  2. Add stock to now-empty saucepan and bring to a boil over high heat. Add pasta. Cook pasta, stirring occasionally, for 2 minutes less than package instructions, then stir in greens. Cook for 1 minute longer, then stir in pancetta mixture, along with all the rendered fat. Cook until the pasta is al dente, greens are wilted, and liquid has mostly evaporated and formed an emulsified, creamy sauce, about 1 minute (if necessary, add water a tablespoon at a time if liquid completely evaporates before pasta is tender).

  3. Remove from heat and stir in lemon juice and extra-virgin olive oil. Season to taste with salt and pepper. Spoon onto plates and top with Parmesan cheese. Serve immediately.

This Recipe Appears In

Nutrition Facts (per serving)
464 Calories
14g Fat
67g Carbs
17g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 464
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 22%
Cholesterol 15mg 5%
Sodium 684mg 30%
Total Carbohydrate 67g 24%
Dietary Fiber 5g 19%
Total Sugars 5g
Protein 17g
Vitamin C 40mg 200%
Calcium 117mg 9%
Iron 4mg 23%
Potassium 703mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)