Penne with Pancetta and Mushrooms recipe
All Recipes World Cuisine Recipes European Italian
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 caloriescarbohydrate: 66.2 gcholesterol: 68.2 mgfat: 23.4 gfiber: 3.7 gprotein: 18.8 gsaturatedFat: 12.8 gservingSize: -sodium: 299.3 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Penne with Pancetta and Mushrooms
Directions
-
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.