Fusilli with Salsiccia and Mushrooms

Cut the pancetta into fine strips. Quarter or eighth the king oyster mushrooms depending on their size (use the stem as well). Fry both in a large pan without additional fat until the pancetta is crispy.

Squeeze the salsiccia out of its casing, crumble it, and add it to the pan along with a whole garlic clove. Fry briefly, then remove the garlic clove. Lightly salt everything and deglaze with the red wine. Let it simmer until the liquid has almost evaporated.

Meanwhile, cook the fusilli al dente in plenty of salted water. Shortly before the end of the cooking time, scoop out some pasta water. Add the coarsely chopped parsley and lemon zest to the pan.