Creamy Pancetta Pasta with Mushrooms and Parmesan

  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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Ingredients

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

Directions

  1. Bring a large pot of water to the boil and cook the pappardelle according to the package directions. 
  2. 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. 
  3. 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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