2 tablespoons olive oil extra virgin extra-virgin plus more for drizzling)
0.5 pound pancetta
3 medium cloves garlic thinly sliced ()
1 pinch pepper
2 tablespoons mint leaves chopped ()
2 tablespoons flat parsley chopped ()
1 serving pepper black freshly ground
1 serving parmesan (for serving)
0.5 pound frangelico dried (or other similarly shaped pasta (see LC Getting to Know Gnocchetti Pasta Note above)
Equipment
bowl
frying pan
pot
peeler
Directions
Bring a large pot of lightly salted water to a rolling boil.
Add the gnocchetti and cook for 1 minute less than the package directions suggest.
While the gnocchetti is cooking, slice off the tough end of each mushroom stem and clean the mushroom caps. Quarter any large mushrooms, leave any tiny ones whole, and halve the rest.
Heat the olive oil in a large skillet over medium heat.
Add the pancetta and cook until it is golden but not too crisp and some of its fat has been rendered, about 5 minutes.
Add the mushrooms to the skillet and sauté, stirring occasionally, for 5 or 6 minutes or so. When the mushrooms are golden brown, add the garlic and cook for 1 minute more.
Add the chile flakes.
When the gnocchetti is ready, drain and add it to the mushroom-pancetta mixture, reserving about 1/2 cup of the cooking water. If the mixture seems dry, add a couple of tablespoons of cooking water. Season with salt and pepper, add the mint and parsley, and toss. Tip the gnocchetti into a serving bowl and drizzle with olive oil. Using a vegetable peeler, shave a few large curls of Parmigiano-Reggiano on top. Bring the gnocchetti to the table with haste.
