Creamy Pancetta Pasta with Mushrooms and Parmesan

Name: Creamy Pancetta Pasta with Mushrooms and Parmesan
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
Ingredients: One 16-ounce package pappardelle nests or 1 recipe for Cracked Black Pepper Pasta; One 6-ounce piece pancetta, cut into cubes; 6 ounces fresh chestnut or cremini mushrooms, cleaned and finely sliced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; Freshly ground black pepper

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Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 to 6 servings

Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 4 to 6 servings

Ingredients

Deselect All

One 16-ounce package pappardelle nests or 1 recipe for Cracked Black Pepper Pasta

One 6-ounce piece pancetta, cut into cubes

6 ounces fresh chestnut or cremini mushrooms, cleaned and finely sliced

1 cup heavy cream

1/2 cup grated Parmesan cheese

Freshly ground black pepper

Directions

Bring a large pot of water to the boil and cook the pappardelle according to the package directions.
While the pasta is cooking, put a large skillet over medium-high heat. Cook the pancetta until it starts to brown, about 5 minutes. Add the mushrooms and cook for 2 to 3 minutes, then add the cream. When the cream is hot, add the Parmesan and stir.
Drain the pasta and add it to the skillet. Stir well and season with some pepper. I find it does not usually need salt because of the salty pancetta and Parmesan. Serve immediately. I like to serve it with an arugula salad.