Creamy Pancetta Baked Macaroni
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
308 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Pancetta Baked Macaroni
Description
The Creamy Pancetta Baked Macaroni recipe begins with cooking short pasta until very al dente to maintain structure when baked. Pancetta and sliced mushrooms are sautéed together to release flavorful fat and develop a golden color, then fresh parsley is added for mild herbaceous notes. The mixture is combined with cream and the pasta, then sprinkled with freshly grated Parmesan before baking.
Baking at a high temperature creates a bubbly, creamy interior with a lightly browned top layer of cheese. The texture balances tender pasta with the slightly crisped edges on top, while the pancetta brings a smoky saltiness, and mushrooms add an earthy richness.
This dish serves well as a filling main course or as a comforting side. It is best served hot from the oven to enjoy the creamy texture and warm flavors.
Notes specify that the pasta can be stored in an airtight container in the refrigerator for up to four days and reheated with a splash of cream to restore moisture. Freezing is not recommended as it may negatively affect texture due to the cream and mushroom components.
Ingredients
- 1 tablespoon butter softened
- 1 tablespoon olive oil
- 1 cup pancetta sliced in small sticks
- 2¼ cups mushroom cut in half then sliced
- 2 tablespoons parsley fresh chopped Italian
- ½ cup cream whole
- 4 cups pasta short, cooked
- ¾ cup Parmesan Cheese freshly grated
Instructions
- Pre-heat oven to 400F (200C). Grease a medium- sized oven safe pan (approximately 10-12 inch 25-30 cm) with the softened butter. Set aside.
- Boil water for the pasta and cook to very al dente. Drain well.
- In a medium-sized oven safe pan (approximately 10-12 inch / 25-30 cm), add the olive oil and pancetta, cook on medium heat for 2 minutes, then add the sliced mushrooms (no need to add salt because they will get salt from the pancetta drippings, add a small amount of pepper if desired). parsley** and cook on medium heat for approximately 5-10 minutes until golden, stir occasionally, making sure they don't burn.
- Then add the cream and heat for 2-3 minutes, add the drained pasta and gently combine. Sprinkle with Parmesan Cheese and bake for approximately 20 minutes. Serve immediately. Enjoy!
- **I like to add a little (1/2 teaspoon) oregano and a dash or two of hot pepper flakes instead of pepper.
Notes
- Store leftovers in an airtight container for up to four days and reheat with a splash of cream to maintain moisture.
- Do not freeze the baked macaroni as cream and mushrooms alter texture upon thawing.
- Using very al dente pasta prevents overcooking during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 39mg | 13% |
| Sodium | 217mg | 9% |
| Potassium | 193mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 160mg | 16% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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