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Creamy Pasta with Pancetta and Mushrooms


  • 1 (12 oz) package of Pasta of your choice*
  • 1-2 Tablespoons Olive Oil
  • 4 oz Pancetta, cubed*
  • 3 Garlic cloves, minced
  • 1 (8 oz) package Baby Bella mushrooms, chopped
  • ¼ cup dry White (or Red) wine*
  • 1 cup Heavy/Double Cream
  • 1/4 – 1/3 cup grated Parmesan Cheese 
  • Freshly ground Black Pepper, to taste
  • Salt, if needed
Creamy Pasta with Pancetta and Mushrooms


  1. In a heavy-bottomed pot, bring to a boil lightly salted water. Add the pasta and cook until al dente. While cooking the pasta, begin the process of cooking the sauce.
  2. In a large skillet or sauté pan, heat the oil. Cook the pancetta until browned but not crispy. Add the garlic and sauté briefly. 
  3. Add the mushrooms and cook until the mushrooms have released its liquid. Pour in the wine. Increase the heat and reduce the wine/liquid to about half. 
  4. ...............
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