Creamy Pancetta Pasta Recipe with Peas and Mushrooms
This Pancetta Pasta will quickly become a go-to weeknight favorite. With crispy pancetta, sautéed mushrooms and a rich, creamy sauce, it’s a simple yet incredibly flavorful dish.
Ingredients
- 8 oz pancetta
- 2 tablespoons olive oil
- 1 lb short pasta like rigatoni
- 8 oz mushrooms sliced
- 1 cup peas either fresh or frozen
- 3 cloves garlic minced
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ½ cup cream
- ½ cup grated parmesan cheese plus more for serving
Instructions
- Heat a large skillet over medium heat. Add olive oil and pancetta and sauté until golden brown, about 10 minutes.
- Meanwhile, cook pasta in a large pot of salted, boiling water until al dente according to package directions. Reserve ½ cup pasta water before draining.
- Add the mushrooms to the pancetta and sauté for 5 minutes, until the mushrooms are golden brown.
- Add peas, garlic, black pepper, and red pepper flakes and cook for 2 minutes, until fragrant.
- Reduce heat to low and add cream. Stir gently, then slowly add in parmesan cheese and stir until melted.
- Add pasta and reserved pasta water and stir well. Top with more grated parmesan cheese and serve.
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