Penne with Pancetta and Mushrooms
by Best Nice Deals Team
Penne with Pancetta and Mushrooms
"When I feel like the day is great? Pasta. When I feel like I want the day to be great? Pasta. It's just awesome."Jennifer Hyman
Print Recipe
Ingredients
- 12 ounce package penne pasta
- 3 ounce package pancetta bacon, diced
- 2 tablespoons butter
- 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
Instructions
- 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 for 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
Nutrition Facts
Penne with Pancetta and Mushrooms
Serving Size
4 g
Amount per Serving
Calories
537
% Daily Value*
Fat
23
g
35
%
Saturated Fat
13
g
81
%
Cholesterol
68
mg
23
%
Sodium
299
mg
13
%
Potassium
462
mg
13
%
Carbohydrates
66
g
22
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
19
g
38
%
Vitamin C
2
mg
2
%
Calcium
102
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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