Spaghetti With Pancetta and Mushrooms

• 12 lb spaghetti
• 14 cup extra virgin olive oil
• 2 ounces diced pancetta or 2 ounces bacon
• 2 cups sliced mushrooms, such as button cremini and shiitake
• 2 teaspoons capers
• 2 garlic cloves, minced
• 14 teaspoon salt
• 18 teaspoon hot pepper flakes
• 2 tablespoons chopped fresh parsley or 2 tablespoons basil
• parmesan cheese

1. Cook noodles until al dente in a large pot of salted water.
2. Drain well and reserve.
3. Heat 1 tbsp (15 mL) of the olive oil in a skillet set over low heat.
4. Add the pancetta and mushrooms; cook, stirring, until browned.
5. Add remaining oil, capers, garlic, salt and hot pepper flakes.
6. Cook, stirring, for about 10 minutes or until garlic is just slightly golden.
7. Stir in parsley and toss with cooked noodles.
8. Serve with Parmesan cheese on the side.

extra virgin olive oil, pancetta, mushrooms, capers, garlic, salt, hot pepper, parsley, parmesan cheese

Taken from www.food.com/recipe/spaghetti-with-pancetta-and-mushrooms-186474 (may not work)