Crispy Pancetta Tagliatelle

Cook the pancetta: Heat a large pan over medium-high heat. Add a drizzle of oil, then the pancetta. Cook, tossing until crispy, 5-6 min. Transfer to a paper-towel lined plate. Discard all but 1 tbsp fat (double for 4 people.)

Reduce the heat to medium. Add the onion, garlic, thyme and mushrooms to the same pan. Cook, stirring occasionally, until onion and mushrooms, are golden-brown, 7-8 min.

Cook the pasta: Meanwhile, add the pasta to the boiling water. Cook until noodles are tender, 2-3 min. Reserve 1/4 cup pasta water (double for 4 people.) Drain the pasta.

Add the pasta, reserved pasta water, sour cream, half the lemon zest and 1 tbsp lemon juice (double both for 4 people) to the mushrooms. Toss together until heated through, 1 min. Season with salt and pepper. Taste and add more lemon juice, 1 tsp at a time, if you want the sauce more tangy.