Rating: 4.5 stars 4.6
113 Ratings
  • 5 star values: 78
  • 4 star values: 28
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0

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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

537 calories; protein 18.8g; carbohydrates 66.2g; fat 23.4g; cholesterol 68.2mg; sodium 299.3mg. Full Nutrition
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