This dish can be made in the time that it takes to cook the pasta.
A Pound Of Orecchiette Pasta
A Pound Of Sliced Baby Bella Mushrooms
12 Ounces Of Fresh Baby Spinach
Two Tablespoons Of Diced Pancetta
A Tablespoon Of Finely Chopped Shallot
A Minced Garlic Clove
A Teaspoon Of Fresh Thyme Leaves
1/2 Teaspoon Of Finely Chopped Rosemary Leaves
A Tablespoon Of Finely Chopped Fresh Parsley
1/4 Cup Of Balsamic Vinegar
Three Tablespoons Of Olive Oil
A Teaspoon Of Sea Salt
1/4 Teaspoon Of Ground Black Pepper
Cook the pasta in a pot of salted, boiling water according to the package instructions. Before draining the orecchiette, reserve 3/4 cup of the pasta water.
While the pasta is cooking, add the pancetta and a tablespoon of olive oil to a 12-14 inch wide, 2 inch deep pan. Cook the pancetta on low heat until it is crispy. Remove the pancetta and let it drain on a plate lined with a paper towel. Add the mushrooms to the pan. Cook the mushrooms on medium high heat without touching them for five minutes. Turn the mushrooms over and cook them for an additional two minutes. Add the shallot, the garlic, the thyme, the rosemary, the parsley, the sea salt, and the ground black pepper to the pan. Mix well. Add the balsamic vinegar. Scrape the bottom of the pan to loosen any of the brown bits that have accumulated. Cook for an additional minute. Add the pancetta back to the pan. Turn the heat down to low.
Into a large mixing bowl, add the baby spinach and two tablespoons of olive oil. Give the baby spinach leaves a gentle toss to get them coated slightly with the olive oil.
Add the cooked pasta and the reserved pasta water to the pan with the mushrooms. Cook on medium heat while stirring for three minutes.
Add the orecchiette and the mushrooms to the mixing bowl. Mix well with the baby spinach leaves. The heat of the cooked pasta will wilt the spinach. Serve with grated cheese.