Whole Wheat Spaghetti With Mushrooms And Chili Paste

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Yield Serves 4

Step 2

Heat 2 tbsp olive oil in a 12″ skillet over medium heat. Add pancetta and cook 5 minutes, stirring, until pancetta is crispy and has rendered some fat. Transfer to plate with slotted spoon.

Step 3

Add shiitake mushrooms to pan and cook 2 minutes. Add enoki mushrooms to pan and cook another 1 to 2 minutes or until mushrooms are cooked but still holding their shape. Transfer to plate with pancetta.

Step 4

Bring large pot of salted water to a boil.

Step 5

Add 2 tbsp olive oil to same skillet over medium heat. Add onions and cook until softened, about 5 minutes. Stir in garlic, gochujang and balsamic vinegar, and cook 1 minute.

Step 6

Stir in water and scrape up brown bits from bottom of pan. Stir in crushed tomatoes. Bring to boil, then reduce heat to low and simmer until slightly thickened, 3 to 5 minutes. Stir in fish sauce. Season sauce with salt and pepper.

Step 7

Drop pasta into salted, boiling water and cook until al dente, about 8 to 10 minutes. Scoop 1⁄2 cup pasta water into separate bowl and set aside. Drain pasta.

Step 8

Add pasta to pan with sauce over medium- low heat. Toss gently. Add reserved pasta water, 1 tbsp at a time to help coat noodles with sauce, up to 1⁄2 cup. Stir in parsley and remaining olive oil and toss until spaghetti is glossy. Season to taste with salt and pepper.

Step 9

Divide pasta between plates or bowls to serve. Garnish with more parsley, if desired.