Creamy Pancetta Pasta with Mushrooms and Parmesan
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 592
- Total Fat
- 30
- Saturated Fat
- 15
- Carbohydrates
- 60
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 19
- Cholesterol
- 81
- Sodium
- 380
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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
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.