Fusilli with Salsiccia and King Oyster Mushrooms

In a large pan, fry the pancetta cut into strips and the king oyster mushrooms (quarter or eighth depending on size).

Remove the salsiccia from its casing, crumble it, and add it to the pan along with the whole garlic clove. Remove the garlic after briefly frying. Season everything with salt and deglaze with approx. 100 ml dry red wine.

Cook the fusilli al dente in plenty of salted water. Meanwhile, add the coarsely chopped parsley and lemon zest to the pan. Drain the pasta, add it to the sauce, and toss everything well for about a minute so that the flavors combine.