Creamy Pancetta Pasta With Mushrooms And Parmesan Recipes

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PENNE WITH PANCETTA AND MUSHROOMS



Penne with Pancetta and Mushrooms image

I threw this dish of penne pasta, pancetta bacon, and mushrooms together one afternoon for lunch.

Provided by jojobeanzsis

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 8

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

Steps:

  • 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 537.2 calories, Carbohydrate 66.2 g, Cholesterol 68.2 mg, Fat 23.4 g, Fiber 3.7 g, Protein 18.8 g, SaturatedFat 12.8 g, Sodium 299.3 mg, Sugar 4.1 g

CREAMY PARMESAN PANCETTA PASTA



Creamy Parmesan Pancetta Pasta image

Make and share this Creamy Parmesan Pancetta Pasta recipe from Food.com.

Provided by Marie

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
2 ounces pancetta
2 cloves garlic, minced
1 cup heavy cream
4 fresh sage leaves, chopped
1/4 cup grated parmesan cheese
1 lb linguine

Steps:

  • Cook pasta according to directions and drain.
  • Meanwhile, saute pancetta and garlic in olive oil over medium heat.
  • Reduce heat and add cream and sage.
  • Stir and pour sauce over linguini and sprinkle with Parmesan cheese before serving.

CREAMY PANCETTA PASTA WITH MUSHROOMS AND PARMESAN



Creamy Pancetta Pasta with Mushrooms and Parmesan image

Provided by Lorraine Pascale

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

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

Steps:

  • 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.

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