For lunch one afternoon, I tossed this dish of penne pasta, pancetta, and mushrooms together.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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.
- 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
| Calories | 537 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 4 g |
| Protein | 19 g |
| Saturated Fat | 13 g |
| Sodium | 299 mg |
| Sugars | 4 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
It was tasty. I added 1/2 can of chicken broth because my husband hates things that don’t have enough moisture. He suggested adding more chicken broth to make a soup. Also using pork sausage instead of bacon. His ideas aren’t always the best but I will try those suggestions next time.
It was easy to make, and tastes excellent. The entire family loved it.
added 1/2 cup white wine, fresh thyme and rosemary and it was a hit with the whole family, even the littles
It was delicious! I added onions and kale and used oyster mushrooms.
Amazingly easy and good! Will make this again.
It was delicious!
WOW- this is easy to make and wonderful to eat. I sautéed diced red onion w/ the mushrooms and kept most of the pancetta grease (so not very healthy…but sure rich!) and added a tad of butter. Doubled the sauce (whipping cream and half and half) and extra garlic & seasonings. Excellent! Use a little of the pasta water to thin out the sauce and it will help the sauce stick to the pasta as well.
Loved the sauce. I double the sauce except keep the Italian seasoning at 1/4 tsp when doubling.
It was good. I’d make it again. Good idea for a quick meal . I cut the recipe in half and still have plenty to pick at throughout the week.
Second time making. Awesome. Didn’t change a thing. Even better the next day. Highly suggest to use fresh garlic. Definite keeper.
Added some spinach. Everyone raved about it. This recipe doesn’t need any additional salt added to it (just as a suggestion). Super easy to make and the pot was empty at the end of dinner.
Excellent recipe! We did have to make a few changes based on our pantry. We used bacon instead of pancetta and linguine instead of penne. We also added green peppers and onions that we needed to use. We took the advice of the other reviewers and doubled the cream. I was tempted to add even more liquid but found that it was just right when doubled (for a full box of pasta and the additions we made). Everyone in our house ate it and we will definitely make it again!
I used a 16 oz. package of penne and roughly scaled the rest of the ingredients up accordingly. For the mushrooms I used baby bella, but that was the only variation; I like to stick close to the recipe the first time I try one. We now have a new favorite.
Followed the directions exactly as written. Added back a tbsp of the cooked pancetta when I added the cream. Really easy and quick dish to serve up. My wife loves it.
I luv it! Easy to do and if you follow exact recipe marvelous. I always try to follow exact at first, then if I substitute I know what to get away with or not. Cheers!
This recipe is fabulous! Unlike many others who are so bent out of shape when people change recipes, I happen to LOVE reading cooks changes because I know that it’s adaptable to doing so! I read all the reviews and made this with what I had on hand. Thanks to others, I made this using bacon, added onion with the mushrooms, doubled the sauce and made the sauce using SKIM milk! Yes, ‘skim’ not cream! I thickened it with a bit of flour (mixed with milk first to make sure it wasn’t lumpy) and added it to the sauce. I also sprinkled a bit of parmesan cheese into the sauce while cooking. I’m absolutely sure it’s an excellent recipe exactly as written but it was especially good being able to make these changes. Thanks everyone who took the time to review and leave your comments… for me, that’s valuable information!
loved loved loved it… what else can i say, very tasty, and easy to make. I put parmesan (shredded), in mine and ir turned out great. I also used some chicken stick to stretch the cream. I bought only a pint and didn’t have enough for the entire dish. it turned out really tasty
This is a simple, but elegant recipe. I only made 1 substitution, a can of condensed milk instead of the heavy cream, as another reviewer suggested. I have an abundance of fresh, sliced mushrooms and went searching for a recipe to use them. So glad I came across this one, it’s a keeper!
Easy and yummy! I basically doubled everything except the garlic and noodles so that I would have enough sauce for our liking. I also added some of the Parmesan cheese right into the sauce. Might add some peas next time or chopped tomatoes to give it more depth.
We all thought it was delicious, my only issue is that it called for a little less cream sauce than we would have liked. Other than that, terrific, and easy recipe.
Pretty good. I doubled recipe for 5 people.