Pasta with Pancetta and Mushroom Cream Sauce

    Pasta with Pancetta and Mushroom Cream Sauce

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    78 people made this

    I threw this dish together for lunch one day with what I had around and it was so good I saved the recipe.

    Serves: 4 

    • 375g penne pasta
    • 90g pancetta, diced
    • 2 tablespoons butter
    • 300g sliced mushrooms
    • 1 tablespoon minced garlic
    • 1/2 cup thickened cream
    • 1/4 teaspoon Italian herbs
    • 1/4 cup grated Parmesan cheese, or to taste

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Meanwhile, cook pancetta in a large frypan over medium heat until browned but not crispy, about 5 minutes. Drain on a paper towel-lined plate and set aside.
    2. Pour pancetta grease out of the frypan and add butter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Add the minced garlic and cook 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian herbs. Simmer until the sauce has thickened slightly.
    3. To serve, toss the cooked penne with the sauce and sprinkle with Parmesan cheese.

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