Penne with Pancetta and Mushrooms

admin 25/04/20 Recipes


4 servings

Prep Time


Cook Time



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


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.


Calories: 537 kcal

Carbohydrates: 66.2 g

Cholesterol: 68 mg

Fat: 23.4 g

Fiber: 3.7 g

Protein: 18.8 g

Sodium: 299 mg

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