Recipe by kempcooking
"A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like."
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pancetta bacon, diced
fresh sliced mushrooms
freshly ground black pepper
1 (12 ounce) package
freshly grated Parmesan cheese
This was very good! I don't think I cooked the pancetta long enough... I would reccommend cooking it all the way until crispy before adding the rest of the ingredients to the pot, but it was still good.
I thought this was pretty good. I did add some cream to the sauce at the end because there wasn't enough sauce for all of the pasta. Even with that, I would probably double the amount of chicken stock next time and maybe thicken it a little to coat the pasta better. The flavor combination of the pancetta, mushrooms, and shallots is really good.
After reading reviews, I still wanted to try this one. I rate it 4 of 5 because I , too, altered it but not as much as a lot of people did. I could not find Pancetta and did not want to travel across town to get it, nor did I want to use bacon (bacon makes everything taste like bacon). I did use a MILD, sweeter, thin-sliced country ham and that worked perfectly for the recipe. Other than that, I followed the recipe exactly until the end. I didn't think the sauce would adequately cover 12 oz. of pasta so I added a tad more olive oil to the noodles and just before tossing the pasta and sauce, I added a can of Hunt's Diced Fire Roasted tomatoes, drained and straight from the can and mixed the parmesan with the pasta, too. I topped each portion with a little grated parmesan and crushed red pepper flakes. The pepper & tomatoes added more color and the oomph it was missing. I served it with a spinach salad and fried goat cheese and it was a great meal. I will make it again. I do have more advice--cook the noodles less than you would for al dente--do not overcook. This allows the sauce to mix well. Return the mix to the pasta pot (off the heat, of course) to let it rest before serving. Over cooking the pasta may be the reason many of the people are underwhelmed with the results.
The flavor of this recipe wasn't bad but I ran out of chicken broth by the time the ingredients were finished cooking. I had to add another 1/2 cup of broth for this to be a sauce. Also, 5 shallots is VERY generous. I used 2 good-sized shallots & that was plenty.
This was very good! I've made it twice and will make again. I also recommend twice the sauce the recipe calls for.
Good but needed a few extras.Added more chicken broth and only used olive oil as needed.Also added a dash of non fat creamer and a squirt of anchovy paste.Decided to also throw in some cut up chicken thighs.I think red pepper flakes would be good if all of the people you cook for like spice.Save your pasta water to use instead of extra oil.
I just made this FABULOUS pasta dish for my family tonight and we all loved it. This one's a keeper.
Made it per the recipe and it was good but I think next time I will spice it up a bit and maybe add some diced bell peppers to add some color and some cream to thicken up the the sauce. The pancetta was very tasty and my family enjoyed the recipe. Its a good base recipe to then personalize for your own family's preferences.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 477
** Calories from Fat: 225
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