Penne with Pancetta and Mushrooms

Penne with Pancetta and Mushrooms

57
jojobeanzsis 2

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

Ingredients

35 m {{adjustedServings}} servings 537 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 66.2g
  • 21%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

57
  1. 78 Ratings

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My family loved it! It was definitely a restaurant quality dish. I substituted evaporated milk for the cream and added some Parmesan cheese to the sauce during cooking. Fresh tomatoes, fresh bas...

I tried this last night and it was very good! I did kind of wing it when it came to ingredient amounts. The only thing I may do differently next time is add in a bit of chicken stock to make it ...

This was pretty good however it does need twice the sauce. We used bacon instead of pancetta. And it was still good!