Creamy Pancetta Pasta With Mushrooms

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"Had this written down in a old book that I kept for special recipes with the note it tasted real good to dad and me though mum and sister were not so keen, it was supposed have parmesan cheese but dad used cheddar, I think now that I would prefer the parmesan. For a vegetarian version omit the pancetta."

Original recipe yields 6 servings


  • Serving Size: 1 (87.8 g)
  • Calories 155.6
  • Total Fat - 10.5 g
  • Saturated Fat - 6 g
  • Cholesterol - 36.4 mg
  • Sodium - 7179.8 mg
  • Total Carbohydrate - 8.4 g
  • Dietary Fiber - 1 g
  • Sugars - 1.1 g
  • Protein - 7.1 g
  • Calcium - 172.2 mg
  • Iron - 0.5 mg
  • Vitamin C - 4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Bring a large pot of water to the boil and cook the pappardelle according to the package directions.

Step 2

While the pasta is cooking, put a large skillet over medium-high heat and 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 and when the cream is hot, add the Parmesan and stir.

Step 3

Drain the pasta and add it to the skillet and stir well and season with some pepper. You will find it does not usually need salt because of the salty pancetta and Parmesan.

Step 4

Serve immediately, with a simple garden or green salad (did not do this back in the day but I would now).

Tips & Variations

No special items needed.

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