Penne with Pancetta and Mushrooms

Recipe View 10 mins Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions, about 8-10 minutes, or until al dente. Drain well, reserving about 1/2 cup of pasta water.

Recipe View 5 mins While the pasta is cooking, cook the diced pancetta in a large skillet over medium heat until golden brown and slightly crispy, about 5 minutes. Remove the pancetta with a slotted spoon and set aside on a paper towel-lined plate, reserving about 1 tablespoon of the rendered pancetta fat in the skillet. Discard the remaining fat.

Recipe View 10 mins Melt the butter in the same skillet with the reserved pancetta fat over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the minced garlic and cook for another 2 minutes, until fragrant.

Recipe View 5 mins Reduce the heat to medium-low. Pour in the heavy cream and stir in the Italian seasoning. Simmer gently for 3-5 minutes, or until the sauce has slightly thickened.

Recipe View 1 mins Remove the skillet from the heat. Add the cooked penne pasta to the sauce and toss to coat thoroughly. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.

Recipe View 1 mins Stir in the crispy pancetta and the grated Parmesan cheese. Serve immediately, with extra Parmesan cheese sprinkled on top.