Pancetta And Mushroom Skillet Pasta Recipe
Busy weeknights call for quick, easy-to-make dinner plans, and this pancetta and mushroom skillet pasta recipe from developer Jennine Rye checks all of the boxes. "I am a real sucker for a pasta dish as well anything with mushrooms," Rye raves. "This is such a deliciously rich and creamy, flavorful recipe that is super quick to assemble. It has such a simple, rustic charm to it, it is easy to throw together and yet it feels like a real treat to eat."
So, how quick and simple are we talking? Well, from start to finish, this dish will take just 17 minutes to make, and your ingredients list consists of a modest eight necessities. And any ease aside, we can also assure you that the flavor of this dish alone makes it worthwhile. "It has the meaty and slightly salty flavor of the pancetta which pairs so well with the earthy and woody mushrooms, and then the garlicky cream sauce with Parmesan which is so decadently silky and creamy," Rye explains. "It is a very rich and flavorful savory dish without being too heavy. I could eat it every night of the week!"
Gather the ingredients for pancetta and mushroom skillet pasta
Not only is this ingredients list nice and short, but most of these items are quite easy to source — in fact, you already might have a few in your pantry, spice drawer, or fridge. Rye's pasta of choice here is tagliatelle, as the long ribbons will soak up that sauce nicely. Speaking of the sauce, you'll build it from butter, heavy cream, garlic paste, grated Parmesan, and some black pepper. And, of course, don't forget to have pancetta and some chopped wild mushrooms on hand to round out this hearty dish.
Cook the pasta and fry the pancetta
Fill up a large saucepan with water and get it boiling on the stovetop. Add in the tagliatelle and cook according to package instructions, just until al dente. Meanwhile, place a large frying pan on the stovetop over medium-high heat. Add in the pancetta and fry for a few minutes, giving it an occasional stir, as it begins to crisp up and turn golden.
Build the sauce and add the mushrooms
With the pancetta nice and crispy, go ahead and add in the butter, chopped mushrooms, and garlic paste. Mix it up and allow the ingredients to fry for a few minutes, just until the mushrooms start to soften.
Add the cream to the pan and be sure to thoroughly mix it in with the juices in the pan. Give the cream a minute or two to warm up then add the grated Parmesan and black pepper, stirring to combine the ingredients into a smooth, creamy, cheesy sauce.
Combine the tagliatelle and sauce
The pasta should be done cooking at this point, so go ahead and drain it, but not before reserving 1 cup of the cooking water. Add the drained pasta to the sauce and toss to combine, drizzling in a little reserved cooking water to help cohesively bring the two together.
And just like that, you're pancetta mushroom skillet pasta is ready to enjoy. Rye recommends serving this with an extra sprinkling of Parmesan cheese, though she has a few other pairing ideas, too. "Because this pasta dish is rich and creamy, I would recommend pairing it with something light and refreshing on the side," she explains. "Ideally a fresh, leafy green salad to cut through the richness of the dish is perfect. [The pasta] doesn't need much as it really is a meal and a half unto itself."
As for leftovers, you can simply store them in the fridge and reheat them in the microwave or on the stovetop. If you choose the latter method for reheating, you may want to add a splash of water to loosen up the sauce.
- 12 ounces tagliatelle pasta
- 6 ounces pancetta, chopped
- 1 tablespoon butter
- 6 ounces wild mushrooms, roughly chopped
- ½ teaspoon garlic paste
- ½ cup heavy whipping cream
- ¼ cup grated Parmesan, plus more for serving
- ½ teaspoon black pepper
- Bring a large pot of water to a boil and add the tagliatelle. Cook according to the packet instructions, until the pasta is al dente.
- Meanwhile, heat up a frying pan to medium-high heat. Add the pancetta to the pan and fry it until it is beginning to turn golden.
- Add the butter, the mushrooms, and the garlic paste to the pan and fry for a few minutes until the mushrooms are softening.
- Add the cream to the pan and mix with the pan's juices. Once the cream is warmed, add the grated Parmesan and the black pepper, and stir them in until a smooth sauce has formed.
- Drain the pasta, reserving 1 cup of pasta water, and then add the pasta to the pancetta and mushroom sauce. Mix everything together before serving, adding enough of the pasta water to create a silky sauce that sticks to the tagliatelle. Serve topped with an extra sprinkling of Parmesan if desired.
| Calories per Serving | 661 |
| Total Fat | 33.2 g |
| Saturated Fat | 15.6 g |
| Trans Fat | 0.4 g |
| Cholesterol | 75.6 mg |
| Total Carbohydrates | 67.9 g |
| Dietary Fiber | 4.4 g |
| Total Sugars | 3.8 g |
| Sodium | 446.5 mg |
| Protein | 21.8 g |
