Woodcutter's Pasta

Barbara 0

"This is a hearty, flavorful pasta dish with no butter or red sauce. Delicious!"


20-30 m 3 servings
Serving size has been adjusted!

Original recipe yields 3 servings



  • Prep

  • Cook

  • Ready In

  1. Bring water for pasta to boil. Cook pasta according to directions. Time so that pasta is ready when other ingredients are cooked -- approximately 10 minutes.
  2. Wash mushrooms, retaining stems, slice thinly.
  3. In fry pan add 1 TBS Olive Oil, heat on medium till hot.
  4. Add mushrooms.
  5. Saute on medium about 7 minutes until the liquid is cooked out and they begin to brown. Adjust heat up or down as needed but DO NOT CARAMELIZE.
  6. At the same time, slice ham steak into small squares to imitate pancetta.
  7. Heat a separate non-stick frypan, and add ham chunks when its up to medium-high temperature. Fry ham until its slightly crispy on the outside, maybe 3-5 minutes.
  8. Meanwhile, mince 3 cloves of garlic and slice scallions on a long diagonal cut, including greens.
  9. When the mushrooms are brown and the ham is crispy, add the ham to the pan with the mushrooms.
  10. Pasta should be ready. Drain pasta. Place back in pot and drizzle with EVOO. Stir to coat.
  11. Add the garlic, chicken bouillon, pepper and cayenne (if desired) to the pan with the mushrooms. Heat through.
  12. Combine the drained pasta with the ingredients in the pan (either in the pan or in the pot). Toss in the parsley and scallions. Stir.
  13. Serve immediately in bowls and sprinkle with shredded Asiago Cheese.
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