Skillet Pasta With Mushrooms, Pancetta, and Wilted Greens

INGREDIENTS

1/4 lb

Pancetta

2 tbsp

1 lemon, fresh juice from

bunch Greens

1/2

Serrano chile pepper

Shallot, thinly sliced (about 1/3 cup), medium

2 cups

Shiitake mushrooms

5 cups

Chicken stock or vegetable stock, homemade or store-bought low-sodium

Kosher salt and freshly ground black pepper

1/2 tbsp

Olive oil, extra-virgin

Parmesan

1 pound dried fusilli or other short, twisted pasta