Spaghetti With Mushroom, Spinach and Pancetta Tomato Sauce

A love affair between pancetta and pasta! This is just one of the many pasta recipes I will share with you. I can’t live without two ingredients; this is my kind of perfect match. A pantry staple.

Pancetta is a good source of flavor as it contains a lot of fat, and as we all know “fat is flavor”. Sometimes I omit the pancetta for no guilt pasta days.

I just stick with mushroom and spinach as it’s also packed with good health benefits and still contains flavor. My husband and the kids still love this.

For this recipe, I added chili flakes to spice it up a little bit. Use chili flakes according to your spice level and discard if you are serving this for your kids.

Spaghetti With Mushroom, Spinach and Pancetta Tomato Sauce Recipe

Servings 2 people


  • 200g whole wheat spaghetti
  • 100g cubetti di pancetta
  • 125g mushrooms (peeled and quarter sliced)
  • 60g frozen spinach
  • 1/2 teaspoon dried oregano
  • 400g tin chopped tomatoes
  • 1/4 teaspoon chili flakes
  • Black pepper
  • Parmesan cheese (grated)


  • Using a casserole pan, sauté the pancetta until it crisp. 
  • Add the mushrooms and oregano, then stir together. Cook until mushroom is soft. 
  • Add the diced tomatoes, spinach, chili flakes, and freshly cracked black pepper. 
  • Stir and bring to a boil. 
  • Reduce heat and cover partially with the lid. Simmer for 20 minutes with gradual stirring to break down the spinach. 
  • Using another pot with salted boiling water, cook the spaghetti noodles until al dente. Reserve a cup of pasta water then drain the spaghetti. 
  • Transfer the cooked spaghetti to the cooked sauce and add a little of the reserved pasta water.
  • While still on the heat, stir for 30 seconds until everything is combined. 
  • Serve with grated parmesan cheese on top if preferred. 

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