Skillet Pasta With Mushrooms, Pancetta, and Wilted Greens Recipe

Ingredients (11)

• 1/2 tablespoon extra-virgin olive oil, plus more for drizzling
• 1/4 pound pancetta, diced
• 2 cups sliced shiitake mushrooms, woody stems trimmed
• 1 medium shallot, thinly sliced (about 1/3 cup)
• 1/2 serrano chile pepper, stemmed and minced
• 5 cups homemade or store-bought low-sodium chicken stock or vegetable stock
• 1 pound dried fusilli or other short, twisted pasta
• Kosher salt and freshly ground black pepper
• 1 bunch greens, such as dandelion, mustard, or kale, stems trimmed and leaves cut into 2-inch pieces (about 4 cups)
• 2 tablespoons fresh juice from 1 lemon
• Parmesan, for grating