Best Creamy Parmesan Pancetta Pasta Recipes

Creamy Pancetta Pasta with Mushrooms and Parmesan image

Provided by Lorraine Pascale

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

One 16-ounce package pappardelle nests or 1 recipe for Cracked Black Pepper Pasta
One 6-ounce piece pancetta, cut into cubes
6 ounces fresh chestnut or cremini mushrooms, cleaned and finely sliced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Freshly ground black pepper

Steps:

Bring a large pot of water to the boil and cook the pappardelle according to the package directions.
While the pasta is cooking, put a large skillet over medium-high heat. Cook the pancetta until it starts to brown, about 5 minutes. Add the mushrooms and cook for 2 to 3 minutes, then add the cream. When the cream is hot, add the Parmesan and stir.
Drain the pasta and add it to the skillet. Stir well and season with some pepper. I find it does not usually need salt because of the salty pancetta and Parmesan. Serve immediately. I like to serve it with an arugula salad.

Creamy Parmesan Pancetta Pasta image

Provided by Marie

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Steps:

Cook pasta according to directions and drain.
Meanwhile, saute pancetta and garlic in olive oil over medium heat.
Reduce heat and add cream and sage.
Stir and pour sauce over linguini and sprinkle with Parmesan cheese before serving.