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Penne with Pancetta and Mushrooms


"I threw this dish of penne pasta, pancetta bacon, and mushrooms together one afternoon for lunch."
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35 m servings 537 cals
Original recipe yields 4 servings


  • Calories:
  • 537 kcal
  • 27%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 66.2g
  • 21%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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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Read all reviews 62
  1. 86 Ratings

Most helpful positive review

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 bas...

Most helpful critical review

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 s...

Most helpful
Most positive
Least positive

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 bas...

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 ...

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

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 wante...

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...

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

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 s...

Very good and we also added chicken and some fresh spinach to the recipe! Thanks!

Pretty good - I made this because I bought pancetta by accident, thinking it was bacon, and realized when I started cooking it that it wasn't going to go well with scrambled eggs. I wouldn't sa...