I threw this dish of penne pasta, pancetta bacon, and mushrooms together one afternoon for lunch.
Ingredients
- 1 (12 ounce) package penne pasta
- 1 (3 ounce) package pancetta bacon, diced
- 2 tablespoons butter
- 1 (10 ounce) package sliced mushrooms
- 1 tablespoon minced garlic
- ½ cup heavy cream
- ¼ teaspoon Italian seasoning
- ¼ cup grated Parmesan cheese, or to taste
Directions
Step 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.
Step 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.
Step 3
To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 537 | |
% Daily Value * | |
Total Fat23g | 30% |
Saturated Fat13g | 64% |
Cholesterol68mg | 23% |
Sodium299mg | 13% |
Total Carbohydrate66g | 24% |
Dietary Fiber4g | 13% |
Total Sugars4g | |
Protein19g | |
Vitamin C2mg | 12% |
Calcium102mg | 8% |
Iron3mg | 17% |
Potassium462mg | 10% |
*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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