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Pasta with Pancetta, Mushrooms, and Garlic

A quick and easy dish with pancetta, white mushrooms, garlic, and cream. Ready in 30 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 pound pasta (I used linguine)
  • 4 ounces pancetta
  • 11 ounces white mushrooms
  • 3-5 cloves garlic minced
  • 1/2 cup heavy/whipping cream
  • pepper to taste
  • grated Parmesan cheese to taste (optional)
  • parsley chopped (optional)

Instructions

    Cup of Yum
  1. Boil a large pot of salted water for the pasta. You can make the sauce while the pasta cooks. Cook pasta according to package directions.
  2. Cut pancetta into small pieces (dice) if you didn't buy the pre-diced variety. Add it to a skillet and cook on medium-high heat, stirring frequently, until pancetta is crispy.
  3. While pancetta is cooking, chop mushrooms into desired size. I chop mine quite roughly.
  4. Once pancetta is crispy, add mushrooms to skillet and stir. Reduce heat to medium.
  5. Mince garlic into the skillet, and stir. Cook for about five minutes, stirring often, until mushrooms are softened.
  6. Add cream to the skillet and reduce heat to medium-low. Cook for an additional five minutes.
  7. Once pasta is cooked, drain and add to skillet, mixing thoroughly.
  8. Serve immediately with freshly grated parmesan cheese and a sprinkling of chopped parsley if desired.