Penne with Pancetta and Mushrooms |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I threw this dish of penne pasta, pancetta bacon, and mushrooms together one afternoon for lunch. 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 |
1/2 cup heavy cream |
1/4 teaspoon italian seasoning |
1/4 cup grated parmesan cheese, or to taste |
Directions:
1. 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.
2. 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.
3. To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.
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