1/3 lb linguini
3 cloves garlic, sliced
1/2 medium onion, chopped
1/4 teaspoon red pepper flakes
6 medium dehydrated shitake mushrooms (rehydrated in one cup of sweet wine), sliced
4 slices prosciutto , diced into tiny "chunks"
6 slices pancetta or round canadian bacon, thinly sliced
1 12oz can chicken broth
3 tbsp fresh pesto
2 tbsp butter or margarine
extra virgin olive oil
pecorino romano cheese

Reserve the sweet wine that rehydrated the shitake mushrooms. Bring 2 quarts of water to boil - to cook linguini for 8 minutes. In a medium sauce/fry pan over high heat, drizzle a little olive oil to saute onion, garlic for a few minutes then add prosciutto and canadian bacon, shitake mushrooms with sweet wine, stir for another minute or two. Add chicken broth, red pepper flakes, pesto - keep heat on high, allowing broth to boil down to less than a soup then add butter or margarine. Put on simmer. Drain and combine cooked linguini and stir in to insure all pasta is covered. Serve hot on large plate/dish - grate fresh pecorino cheese. Enjoy!