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.