Put the spaghetti to boil in a pot with a liter of water and a teaspoon of grated salt. Boil al dente.
Next, clean the mushrooms from the skins (I also remove the legs, because I don't like them, but it's up to everyone), wash them (they still have dirt on them) and slice them.
Onions are cleaned, washed and cut into scales. Chop the garlic.
Pancetta cut short strips.
Separately, in a larger pan (to fit the pasta at the end) heat a little oil, fry the onion and garlic for a maximum of 4 minutes, add the mushrooms, fry until the juice left by the mushrooms is removed, and the mushrooms are -they browned slightly (about 5 minutes). Add the pancetta and cook together for another 2 minutes. Add the tomato puree (you may think a lot of tomato puree, but you will see that the spaghetti will absorb the sauce well) with 200 ml of water, dried basil, dried oregano and cook for another 7 minutes.
Drain the pasta and transfer to the pan with the sauce, to boil together for about 3 minutes, so that all the flavors intertwine.
Garnish with fresh basil and serve with grated Parmesan cheese.
If you liked my recipe, you can also find it on my blog: