Penne with Pancetta and Mushrooms Recipe -
Penne with Pancetta and Mushrooms Recipe
  • READY IN 35 mins

Penne with Pancetta and Mushrooms

Recipe by  

"I threw this dish of penne pasta, pancetta bacon, and mushrooms together one afternoon for lunch."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. 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.
  2. 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 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian seasoning. 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 More Reviews

Most Helpful Positive Review
Oct 09, 2008

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.

Most Helpful Critical Review
Mar 23, 2009

A good recipe one can put together without alot of work. When using dried mushroom, reconstitute and then add to the recipe. They will be like fresh when done that way. Would be good enough to serve in a fine restaurant.

Oct 24, 2007

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!

Nov 26, 2008

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

Apr 12, 2008

I used extra cream as another reviewer suggested. Also extra garlic was a must! This is a great base recipe and would be really nice with any combination of other vegetables added if you wanted. It was so quick and easy to make...I'll make this again. Thanks!

Nov 19, 2011

Stunningly delicious. Truly beyond the ordinary pasta side dish. Smooth, velvety rich, uniquely flavorful and elegant comfort food. So good it was memorable. Be sure to save some of the pasta cooking water to moisten the pasta if it absorbs too much of the sauce. And don't be afraid to add more cream if necessary. Served this with Caper Baked Chicken and Marilyn's Green Beans Italiano, both recipes also from this site.

Mar 23, 2009

people who have read my reviews in the past know how not so nice i am (read critical) i have only 1 word here heavenly

Mar 25, 2009

Excellent; very much restaurant quality, as has been stated. I doubled the heavy cream and cut the pasta in half, so the sauce to pasta ratio was a little better, and added a bit more Italian seasoning and garlic, but other than that it was by the book. I will definitely be making this again.


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  • Calories
  • 537 kcal
  • 27%
  • Carbohydrates
  • 66.2 g
  • 21%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 18.8 g
  • 38%
  • Sodium
  • 299 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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