Penne with Pancetta and Mushrooms recipe

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Ingredients

1 (12 ounce) package penne pasta
1 (3 ounce) package pancetta bacon, diced
2 tablespoons butter
1 (10 ounce) package sliced mushrooms
1 tablespoon minced garlic
½ cup heavy cream
¼ teaspoon Italian seasoning
¼ cup grated Parmesan cheese, or to taste

Nutrition Info

537.2 calories
carbohydrate: 66.2 g
cholesterol: 68.2 mg
fat: 23.4 g
fiber: 3.7 g
protein: 18.8 g
saturatedFat: 12.8 g
servingSize: -
sodium: 299.3 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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 skillet 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 skillet, 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 seasoning. Simmer until the sauce has thickened slightly.

  3. To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.

Recipe Yield

4 servings

Recipe Note

I threw this dish of penne pasta, pancetta bacon, and mushrooms together one afternoon for lunch.

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