Traditional recipes

Pasta with pancetta and mushrooms recipe

Pasta with pancetta and mushrooms recipe

  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Penne

I threw this dish of penne pasta, pancetta and mushrooms together when that's all I had - it turned out to be delicious!

2 people made this

IngredientsServes: 4

  • 350g penne pasta
  • 75g pancetta or bacon, diced
  • 2 tablespoons butter
  • 275g sliced mushrooms
  • 1 tablespoon minced garlic
  • 120ml double cream
  • 1/4 teaspoon dried Italian herbs
  • 4 tablespoons grated Parmesan cheese, or to taste

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Meanwhile, cook pancetta in a large frying pan over medium heat until browned but not crispy, about 5 minutes. Remove pancetta and set aside; pour any grease out of the frying pan, and add butter.
  2. 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; stir in cream and dried herbs. 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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Reviews & ratingsAverage global rating:(93)

Reviews in English (67)

by TAYLORBUNCH

My family loved it! It was definitely a restaurant quality dish. I substituted evaporated milk for the cream and added some Parmesan cheese to the sauce during cooking. Fresh tomatoes, fresh basil, and shredded Parmesan garnished the top. We will be making this again.-09 Oct 2008

by MALISSAH

I tried this last night and it was very good! I did kind of wing it when it came to ingredient amounts. The only thing I may do differently next time is add in a bit of chicken stock to make it a little less rich. I also added way more than the 1/2 cup of cream, just because I was afraid it wouldn't be enough sauce for us and I'm glad I did. There are a lot of possibilities for the recipe. It would be great w/ chopped tomatoes on top.Thanks for the recipe!-24 Oct 2007

by Anna Hudson

This was pretty good however it does need twice the sauce. We used bacon instead of pancetta. And it was still good!-26 Nov 2008


Creamy Pasta with Pancetta and Mushrooms

You can never go wrong with bacon and mushrooms! This creamy and delicious pasta with pancetta is our comfort food for sure.

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.

But now, instead of 3 hours – either Whole Foods or Trader Joe’s are minutes away from where we live. I am so enjoying this!

Anyway, the other day we went to TJ’s and got myself some pancetta (Italian Bacon) and mushrooms which I intended to use for different recipes. However, as it would usually happen, there were changes of plans on the menu and instead, I opted to just use both in one recipe – a yummy pasta dish.

As you can imagine – the marriage of Pancetta and mushrooms with cream and pasta as special guests (not to mention the presence of wine, too!) made such a wonderful dinner!

Yes, it felt like we were having a dinner feast indeed! Enjoy this easy and tasty pasta dish!

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram , too where you can get more recipes and updates. Thanks and happy browsing!

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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!

If you wish to print the recipe, there’s a print-friendly icon at the end of the post. Click on the “remove images box” for easy printing.

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts via email or through our feed or join our site. Needless to say, we’d love you to like us on Facebook or follow us on Pinterest where you can get more recipes and updates. Thanks and happy browsing!


  • 5g/¼oz dried porcini mushrooms
  • 2 tbsp olive oil, plus extra for drizzling
  • 70g/2½oz pancetta lardons
  • ¼ red chilli, thinly sliced
  • 1 large garlic clove, thinly sliced
  • 200g/7oz tagliatelle pasta
  • ¼ beef tomato or 1 whole plum tomato, deseeded and finely chopped
  • 150g/5½oz mixed wild mushrooms
  • 1 handful flatleaf parsley, roughly chopped
  • 50g/1¾oz unsalted butter
  • 50g/1¾oz Parmesan, grated

Cover the porcini mushrooms in cold water and leave to soak for 10 minutes.

Heat 2 tablespoons of olive oil in a large sauté pan, add the pancetta and cook for 5–7 minutes, or until crisp. Add the chilli and garlic and cook for a further 2–3 minutes.

Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente.

Meanwhile, drain the porcini mushrooms, reserving the soaking liquor, and add the porcini to the sauté pan. Strain the soaking liquor into the pan and allow to bubble until reduced by half. Add the tomato and wild mushrooms and cook for 2 minutes. Scatter over the parsley.

Drain the tagliatelle and add to the sauce. Stir in the butter and cheese until the sauce emulsifies.


Nutritional

  • Serving Size: 1 (87.8 g)
  • Calories 155.6
  • Total Fat - 10.5 g
  • Saturated Fat - 6 g
  • Cholesterol - 36.4 mg
  • Sodium - 7179.8 mg
  • Total Carbohydrate - 8.4 g
  • Dietary Fiber - 1 g
  • Sugars - 1.1 g
  • Protein - 7.1 g
  • Calcium - 172.2 mg
  • Iron - 0.5 mg
  • Vitamin C - 4 mg
  • Thiamin - 0.1 mg

Step 1

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

Step 2

While the pasta is cooking, put a large skillet over medium-high heat and 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 and when the cream is hot, add the Parmesan and stir.

Step 3

Drain the pasta and add it to the skillet and stir well and season with some pepper. You will find it does not usually need salt because of the salty pancetta and Parmesan.

Step 4

Serve immediately, with a simple garden or green salad (did not do this back in the day but I would now).


Preparation

Step 1

Bring broth and wine to a boil in a medium heavy saucepan over medium-high heat and cook until reduced to 1 cup, 15–18 minutes. DO AHEAD: Can be made 3 days ahead. Cover and chill.

Step 2

Heat 2 Tbsp. oil in a large deep skillet over medium-high heat. Add mushrooms season with salt and pepper. Sauté until tender, about 5 minutes. Transfer mushrooms to a plate. Add remaining 1 Tbsp. oil and pancetta to same skillet. Sauté until pancetta begins to brown, about 10 minutes. Add wine reduction, butter, and herbs simmer until liquid thickens slightly, about 3 minutes. Stir in mushrooms. Season sauce to taste with salt and pepper.

Step 3

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until almost tender but still firm to the bite. Drain pasta, reserving 1/2 cup cooking liquid.

Step 4

Stir pasta and 1/2 cup cheese into mushroom mixture. Stir over medium-high heat, adding water by tablespoonfuls if dry, until pasta is al dente and sauce thickens and clings to pasta, about 5 minutes. Season with salt and pepper. Transfer to a large bowl. Sprinkle 1/2 cup cheese over.


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Penne with Pancetta, Provolone and Salami (Penne alla Silana)

This substantial pasta dish comes from the Sila area of Calabria in southern Italy, a region known for bold, intensely flavorful ingredients. Pasta alla silana combines cured meats and two kinds of cheese, along with tomatoes, chili and onion. Classic versions also include porcini mushrooms, but we found the dish to be loaded with flavor without the porcini, so we left them out. The regional pasta for this is fileja, an elongated tubular shape formed by rolling dough around a slender rod. It’s difficult to find in the U.S., but penne works perfectly.

Don’t use hard salami, as its texture is too chewy for this dish. Opt for a softer variety, such as Genoa salami, which usually is sold by the pound at the supermarket deli counter. Since the salami is cut into ¼-inch cubes for tossing with the pasta, ask for it to be cut as a chunk rather than thinly sliced.


Penne Pasta With Porcini & Pancetta

We were in Florence recently and stopped off at the amazing central market there where you can find almost any Italian ingredient you could possibly want. We spied fresh porcini mushrooms which we have not seen anywhere in Umbria so we bought a pound of them (half a kilo) to bring home. I was so excited to have fresh porcini that I just could not decide how I wanted to use them. My husband voted for a pasta dish and things just fell together from there. I love Italian pancetta which you can buy already diced in small packages and I always keep some on hand, both the smoked and sweet types. I decided to dice up a little onion and cook it up with the chopped porcini, pancetta, and minced garlic in some olive oil. I also had some fresh ripe tomatoes in the refrigerator that I had already peeled and seeded so I chopped them up to add them to the mix. My porcini mixture was still a little dry as my tomatoes were not breaking down, so I added a small cup (1/4 to 1/3 cup) of pasta water to help develop the sauce. We topped our sauce on artisan penne pasta from Puglia, but any pasta would work out well.

In place of the porcini, feel free to use portobello mushrooms, and one (14 ounce) can of tomatoes can replace the fresh, chopped tomatoes. If pancetta is difficult to find in your area, bacon would probably be the best substitute. Generally it is said you do not add cheese to pasta if the sauce is spicy, or contains seafood or mushrooms, but I like a little grated Pecorino cheese on this pasta dish.


12 Mushroom Pasta Recipes from Italy.

Here are the best 12 mushroom pasta recipes on The Pasta Project to date! If you are a pasta lover who likes mushrooms too, I’m sure you’ll love these recipes. Some are made with foraged mushrooms, some with farmed and some with a mix. Some are vegetarian, some with meat, some with seafood, but all are delicious. Do let me know which you’d like to try first!

Pasta con funghi.

Italians love both farmed and foraged mushrooms and there are so many delicious ways they can be cooked and eaten. However, I would say the most popular way is with pasta, like in these 12 mushroom pasta recipes.

Mushrooms can be paired with meat or seafood or be the main protagonist in a recipe. You can make a mushroom pasta with just one kind of mushroom or with a mix. However, I particularly like those made with foraged mushrooms. Have you ever been mushroom hunting? It’s a popular pastime here. Although, of course, you need to know your mushrooms!

Click the title of the dish you like to get to the recipe!

1.Mezzi paccheri with mushrooms and cream recipe from Naples.

Known as ‘miezi paccheri alla capa ’e’ mbrello in the local dialect, this Neapolitan recipe for mezzi paccheri with mushrooms and cream is super simple to make and outstandingly delicious! It can be made with fresh or dried mushrooms. I used a mix of white button mushrooms and creminis.

2. Tagliatelle with porcini mushrooms.

The deliciousness of pasta with porcini can only be understood by those who have had the pleasure of eating it. This classic traditional dish is easy to make as long as you can find good quality porcini. So, definitely worth going mushroom hunting for (even in your local supermarket!)

3. Senatore cappelli organic whole wheat pasta with nduja and mushrooms.

This recipe is a delicious example of how well nduja ( a spicy spreadable salumi from Calabria) pairs with different ingredients. I used pioppini and white champignons (button mushrooms). But, this recipe is also great with foraged mushrooms such as porcini.

4. Italian white ragu pasta with wild mushrooms.

For this pasta with wild mushrooms, I used what Italians call ‘chiodini’ or ‘famigliola buona’. Chiodini mushrooms (Armillaria mellea) are found growing on or near hardwood trees. In English, they are better known as honey mushrooms. Honey mushrooms have a slightly sweet taste and a rich umami flavour. Many people say they are better than shiitake! Of course you can use farmed mushrooms instead.

5. Homemade cavatelli with oyster mushrooms and sausage.

The mushrooms usually used in this recipe from Puglia are called cardoncelli (pleurotus eryngii) in Italian. These are the largest of the oyster mushroom genus. In fact, they are also called king oyster mushrooms. Cardoncelli have been popular in Italy since the times of Ancient Rome. These highly prized mushrooms look similar to other oyster mushrooms, but are darker, meatier and richer in flavour when cooked. You can also use other types of oyster mushrooms.

6. Cannelloni with potato and porcini.

The two most traditional and popular ways to serve cannelloni (manicotti) in Italy are either filled with a meat ragu and baked in a tomato sauce or filled with spinach and ricotta and baked in a tomato sauce or béchamel, or a mixture of both. This recipe is quite different. The filling is made from potato puree and porcini mushrooms and the sauce is a cheesy béchamel. The taste is exceptional and I highly recommend this recipe if you’re looking for an alternative way to serve cannelloni!

7. Lasagna bianca with burrata and mushrooms.

If you want to impress your guests, this lasagna is the way to do it! The taste is outstanding yet the ingredients are simple. I guess the most important thing is the quality of those ingredients, most importantly the use of fresh burrata and if you can find them, fresh porcini make it extra special. This dish is typically made with either fresh cardoncelli mushrooms (king oyster mushrooms) or porcini. I chose to use 3 kinds of mushrooms porcini, white button mushrooms and pioppini mushrooms as I couldn’t find the Apulian cardoncelli mushrooms here. The porcini were frozen, not fresh

8. Spaghetti Mare e Monti (surf and turf) .

This is a classic ‘surf and turf’ pasta recipe from the Marche region in central Italy. Le Marche is a beautiful unspoiled fairly mountainous and hilly region with a long coastline on the Adriatic sea. The food in this region is very influenced by both the land and the sea. So, the combination of different mushrooms and calamari (squid) in this delicious pasta dish is very representative of the local cuisine.

9. Paccheri with porcini, pistachios and speck.

There are a number of wonderful pasta recipes made with paccheri and porcini. This is one of my favourites! I made it with paccheri and pistachios from Sicily, porcini from our woods and speck from the Alto-Adige! All wonderful traditional Italian ingredients. This recipe can be made with dried or frozen porcini!

10. Pasta alla Boscaiola (woodman’s pasta)

In Italian, the word ‘boscaiola’ means woodsman or woodcutter. So, this pasta alla boscaiola recipe is traditionally based on the most popular foraged food to be found in the woods, mushrooms. Most alla boscaiola recipes include porcini mushrooms. However, it can be made with other mushrooms too. I used porcini and pioppini.

11. Tagliatelle with rabbit ragu.

Pasta with rabbit is very traditional in many parts of Italy. This very tasty recipe comes from the Marche region in Central Italy. It’s easy to make and full of flavour! Instead of porcini, you can use your favourite type of mushrooms.

12. Italian ricotta mushroom lasagne al forno.

This Italian lasagne al forno is my new favourite vegetarian baked pasta recipe. Made with fabulous Southern Italian dried lasagna riccia and porcini mushrooms, this dish tastes as beautiful as it looks! I used frozen porcini and fresh cremini mushrooms. However, you can use other mushrooms and dried or fresh porcini.

If you do try any of these 12 mushroom pasta recipes, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.