Penne with Pancetta and Mushrooms

Penne with Pancetta and Mushrooms
  • 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
  • 1/2 cup heavy cream
  • 1/4 teaspoon Italian seasoning
  • 1/4 cup grated Parmesan cheese, or to taste


  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.

03/30/2017
Penne with Pancetta and Mushrooms, recipe PT15M PT1H 5 455 calories

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