Creamy Pasta with Pancetta and Mushrooms
I am so happy to be living in New Haven, CT! Two yummy reasons are – Whole Foods and Trader Joe's! When we were in Michigan the nearest Trader Joe's was 3 hours away – to the west in a Chicago suburb and to the east in a suburb of Detroit. That means when we visit either store, we tend to hoard as we don't know when we will return. My hubby is such a huge fan of their salsas so we haul loads of them back home.
Ingredients
- 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
- *I only had Spaghetti but Penne and other tube pasta would be great for this, too.
- *You can replace this with regular bacon.
- *You can replace the wine with chicken broth.
Procedure
- 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.
- In a large skillet or sauté pan, heat the oil. Cook the pancetta until browned but not crispy. Add the garlic and sauté briefly.
- 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.
- Lower the heat and stir in the cream. Cook until the cream is just heated then add the parmesan. Simmer until the sauce has thickened slightly. Season with some freshly ground Black Pepper, to taste. If you think it needs salt, add some, to taste.
- Drain the Pasta and mix with the sauce. Serve immediately with extra parmesan on the side. Garnish with some fresh parsley, if desired. Enjoy!
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