Shiitake and Bacon with Penne

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I tried this recipe last night. I did not have any canned tomatoes, so I used some large red, fresh ones and chopped and sauteed them, following the onions garlic and mushrooms, using a little olive oil in the bottom. I lacked pancetta, so used applewood smoked bacon instead. This was cooked over medium in a seperate pan, and drained on towels . After chopping, I placed it in saute pan with the chopped vegetables. Fresh basil added at the end, makes this dish taste like something from a fine restaurant. I will use this recipe again and next time make some extra to freeze. I will stay with the fresh ripe tomatoes, but will use Emeril's original pancetta to see which ingredient enhances this recipe more. Try this with a green salad, and wine. Yum!

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This makes great leftovers. It is one of the few meals my two year old will eat.

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This was really quick and easy to make. Perfect for a weeknight meal.

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This recipe is excellent. I agree with previous comment, this recipe turns out like something you could order from a restaurant, but it's quite easy to make at home. I doubled the recipe and froze the leftovers for another day. Make sure you use a large saucepan with high sides as the tomatoes will splash a little. I bought a slab of pancetta from the Italian grocery store, so I ended up using about 1/2 lb for my doubled recipe. Good amount but I would cut the chunks smaller next time or use bacon as I prefer the taste. My pancetta was also not fatty enough so I had to add extra vegetable oil to the pan before I added the onions or shiitakes. I didn't know what to do with the chives though so I omitted it altogether; is it just a garnish? I also halved the amount of EVOO (2 tbsp for the doubled recipe and this was perfect. Would definitely make again!

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This Pasta was not only very simple but the flavors were...BAM!! This was a BIG hit with my family! We had no leftovers!! I kicked it up a notch my own way by omitting the Olive Oil and adding about 1/4 cup of heavy cream and 1/4 of Pecorino Romano cheese! Thanks so much Emeril ...this will definitely be made over and over at my house

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We LOVED this recipe -- so easy for so much robust flavor. We quadrupled the quantities (it freezes well, and I did use both pancetta and turkey bacon, and shiitakes with regular button mushrooms -- the shiitakes really are better for their muskiness, but I couldn't get two packages of them. DO make sure to drain the fat from the bacon, as you don't want this to be greasy... leave just enough grease to brown your vegetables, a coating is fine. This tasted like a restaurant entree, honestly. I would strongly recommend some freshly shaved parmesan off the brick, no powdery stuff, and some warm crusty bread on the side. A glass of wine and boy what a cool weather meal this is. Thanks Emeril!

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Very easy to make. Good flavor. I substitued bacon for the pancetta.