Creamy Penne with Pancetta and Mushrooms: A Simple Italian Delight

This creamy penne with pancetta and mushrooms recipe is a comforting and flavorful dish perfect for a weeknight dinner or a weekend gathering. It’s relatively quick to make, requiring simple ingredients and straightforward steps. The combination of salty pancetta, earthy mushrooms, and creamy sauce creates a truly satisfying and unforgettable culinary experience.

## Why You’ll Love This Recipe

* **Quick and Easy:** Ready in under 30 minutes, this is an ideal recipe for busy weeknights.
* **Flavorful:** The pancetta, mushrooms, garlic, and cream create a rich and complex flavor profile.
* **Versatile:** Easily customizable with different types of mushrooms, herbs, or vegetables.
* **Comfort Food:** The creamy sauce and hearty ingredients make it a perfect dish for a cozy night in.
* **Impressive:** Despite its simplicity, this dish looks and tastes elegant enough to serve to guests.

## Ingredients You’ll Need

* **Penne Pasta:** 1 pound. Penne’s ridges hold the creamy sauce beautifully. You can substitute with other short pasta shapes like rigatoni or farfalle.
* **Pancetta:** 4 ounces, diced. Pancetta provides a salty, savory flavor that is crucial to the dish. If you can’t find pancetta, you can use bacon as a substitute, but the flavor will be slightly different. Guanciale would be an even more authentic and delicious option, if you can source it.
* **Mushrooms:** 1 pound, sliced. I prefer a mix of cremini and shiitake mushrooms for their earthy and meaty flavors. However, you can use any type of mushroom you like, such as button mushrooms, portobello mushrooms, or oyster mushrooms. Each will impart a slightly different flavor to the dish.
* **Garlic:** 2-3 cloves, minced. Garlic is essential for adding aromatic flavor to the dish.
* **Shallot:** 1 medium, finely chopped. Shallots offer a more delicate and sweet onion flavor compared to regular onions, enhancing the overall taste of the sauce.
* **Dry White Wine:** 1/2 cup. Wine adds acidity and depth of flavor to the sauce. Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. If you don’t want to use wine, you can substitute with chicken broth.
* **Heavy Cream:** 1 cup. Heavy cream creates a rich and luxurious sauce. You can use half-and-half for a lighter version, but the sauce will be less thick.
* **Parmesan Cheese:** 1/2 cup, grated, plus more for serving. Parmesan cheese adds a salty, savory, and nutty flavor to the sauce. Use freshly grated Parmesan cheese for the best flavor and texture.
* **Fresh Parsley:** 1/4 cup, chopped, for garnish. Fresh parsley adds a touch of freshness and color to the dish.
* **Olive Oil:** 2 tablespoons. Olive oil is used to sauté the pancetta, mushrooms, and garlic.
* **Salt and Black Pepper:** To taste. Seasoning is essential for bringing out the flavors of all the ingredients.
* **Optional:** Red pepper flakes for a touch of heat, truffle oil for added richness.

## Equipment You’ll Need

* Large pot for cooking pasta
* Large skillet or sauté pan
* Colander for draining pasta
* Cutting board
* Knife
* Garlic press (optional)
* Grater for Parmesan cheese

## Step-by-Step Instructions

Here’s a detailed breakdown of how to make this delicious creamy penne with pancetta and mushrooms:

**1. Cook the Pasta:**

* Bring a large pot of salted water to a boil. The water should be generously salted – think “sea water” salty. This seasons the pasta from the inside out.
* Add the penne pasta and cook according to package directions, until al dente. “Al dente” means “to the tooth” – the pasta should be firm to the bite, not mushy. This is important because the pasta will continue to cook slightly in the sauce.
* Reserve about 1 cup of pasta water before draining. This starchy water is liquid gold! It helps to bind the sauce and pasta together, creating a creamy and emulsified final dish. Don’t skip this step!
* Drain the pasta in a colander and set aside.

**2. Sauté the Pancetta:**

* Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium heat.
* Add the diced pancetta and cook, stirring occasionally, until crispy and golden brown. This will render the fat and release all of its savory flavor.
* Remove the pancetta from the skillet with a slotted spoon and set aside, leaving the rendered fat in the pan. The rendered fat is packed with flavor and will be used to cook the mushrooms.

**3. Cook the Mushrooms:**

* Add the remaining 1 tablespoon of olive oil to the skillet with the pancetta fat. If there isn’t enough fat in the pan, add a little more olive oil. You want the mushrooms to sauté properly and not steam.
* Add the sliced mushrooms to the skillet. Don’t overcrowd the pan, as this will cause the mushrooms to steam instead of brown. If necessary, cook the mushrooms in batches.
* Cook the mushrooms, stirring occasionally, until they are softened and browned. This usually takes about 5-7 minutes. As the mushrooms cook, they will release their moisture. Continue cooking until the moisture has evaporated and the mushrooms are nicely browned.
* Add the minced garlic and chopped shallot to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it will become bitter.

**4. Deglaze the Pan:**

* Pour in the dry white wine and bring to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. These browned bits are called “fond” and they are packed with flavor.
* Let the wine simmer for a few minutes, until it has reduced slightly. This will concentrate the flavor of the wine.

**5. Make the Cream Sauce:**

* Pour in the heavy cream and bring to a gentle simmer. Be careful not to boil the cream, as it may curdle.
* Stir in the grated Parmesan cheese. The cheese will melt into the cream, creating a smooth and creamy sauce.
* Season with salt and black pepper to taste. Remember that the pancetta and Parmesan cheese are already salty, so start with a small amount of salt and add more as needed.
* If you like a touch of heat, add a pinch of red pepper flakes.

**6. Combine Pasta and Sauce:**

* Add the cooked penne pasta to the skillet with the cream sauce. Toss to coat the pasta evenly with the sauce.
* Add the crispy pancetta back to the skillet and toss again.
* If the sauce is too thick, add a little bit of the reserved pasta water until it reaches your desired consistency. The pasta water will help to thin the sauce and bind it to the pasta.

**7. Serve:**

* Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
* A drizzle of truffle oil (optional) can add a luxurious touch.

## Tips for the Best Creamy Penne

* **Use High-Quality Ingredients:** The better the ingredients, the better the final dish will taste. Use good quality pancetta, fresh mushrooms, and freshly grated Parmesan cheese.
* **Don’t Overcook the Pasta:** Cook the pasta al dente, as it will continue to cook slightly in the sauce.
* **Don’t Overcrowd the Pan:** When cooking the mushrooms, don’t overcrowd the pan. This will cause the mushrooms to steam instead of brown. If necessary, cook the mushrooms in batches.
* **Reserve Pasta Water:** The starchy pasta water is essential for creating a creamy and emulsified sauce. Don’t skip this step!
* **Adjust Seasoning:** Season the sauce to taste with salt, black pepper, and red pepper flakes (if using).
* **Serve Immediately:** This dish is best served immediately, while the sauce is still creamy and the pasta is hot.

## Variations

This recipe is very versatile and can be easily customized to your liking. Here are a few variations to try:

* **Add Vegetables:** Add other vegetables such as spinach, asparagus, peas, or sun-dried tomatoes.
* **Use Different Meats:** Substitute the pancetta with bacon, prosciutto, Italian sausage, or grilled chicken.
* **Add Herbs:** Add other herbs such as thyme, rosemary, or oregano.
* **Make it Spicy:** Add more red pepper flakes or a pinch of cayenne pepper for a spicier dish.
* **Make it Vegetarian:** Omit the pancetta for a vegetarian version. Add a can of drained and rinsed cannellini beans for protein.
* **Add Cheese:** Use a mix of cheeses, such as Parmesan, Pecorino Romano, and Asiago.

## Serving Suggestions

This creamy penne with pancetta and mushrooms is delicious on its own, but it also pairs well with a variety of side dishes. Here are a few suggestions:

* **Garlic Bread:** A classic accompaniment to pasta dishes.
* **Side Salad:** A simple green salad with a vinaigrette dressing.
* **Roasted Vegetables:** Roasted asparagus, broccoli, or Brussels sprouts.
* **Crusty Bread:** For soaking up the delicious sauce.
* **Grilled Chicken or Fish:** For a more substantial meal.

## Storage and Reheating

* **Storage:** Store leftover creamy penne with pancetta and mushrooms in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat in a skillet over medium heat, adding a splash of milk or cream to loosen the sauce if needed. You can also reheat in the microwave, but the pasta may become slightly mushy.

## Nutritional Information (Approximate)

(Please note that this is an approximate calculation and can vary based on specific ingredients and portion sizes.)

* Calories: 600-800 per serving
* Fat: 30-40g
* Protein: 25-35g
* Carbohydrates: 60-80g

## Frequently Asked Questions (FAQ)

**Q: Can I use bacon instead of pancetta?**
A: Yes, you can use bacon as a substitute for pancetta, but the flavor will be slightly different. Pancetta has a more delicate and less smoky flavor than bacon.

**Q: Can I use different types of mushrooms?**
A: Yes, you can use any type of mushroom you like. Cremini, shiitake, button, portobello, and oyster mushrooms all work well in this recipe.

**Q: Can I use half-and-half instead of heavy cream?**
A: Yes, you can use half-and-half for a lighter version of the sauce, but the sauce will be less thick.

**Q: Can I make this dish ahead of time?**
A: While it’s best served immediately, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta just before serving.

**Q: Can I freeze this dish?**
A: Freezing is not recommended, as the cream sauce may separate upon thawing.

**Q: What wine pairs well with this dish?**
A: A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay pairs well with this creamy pasta dish.

## Creamy Penne with Pancetta and Mushrooms Recipe Card

**Yields:** 4-6 servings
**Prep time:** 10 minutes
**Cook time:** 20 minutes

**Ingredients:**

* 1 pound penne pasta
* 4 ounces pancetta, diced
* 1 pound mushrooms, sliced
* 2-3 cloves garlic, minced
* 1 medium shallot, finely chopped
* 1/2 cup dry white wine
* 1 cup heavy cream
* 1/2 cup grated Parmesan cheese, plus more for serving
* 1/4 cup fresh parsley, chopped, for garnish
* 2 tablespoons olive oil
* Salt and black pepper to taste
* Optional: Red pepper flakes for a touch of heat, truffle oil for added richness

**Instructions:**

1. Cook the pasta according to package directions, until al dente. Reserve 1 cup of pasta water before draining. Drain and set aside.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy. Remove and set aside.
3. Add the remaining 1 tablespoon of olive oil to the skillet. Add the mushrooms and cook until softened and browned. Add the garlic and shallot and cook until fragrant.
4. Pour in the white wine and simmer until reduced slightly. Stir in the heavy cream and Parmesan cheese. Season with salt, pepper, and red pepper flakes (if using).
5. Add the cooked pasta and pancetta to the skillet and toss to coat. Add pasta water if the sauce is too thick.
6. Serve immediately, garnished with fresh parsley and extra Parmesan cheese. Drizzle with truffle oil (if using).

Enjoy this delicious and easy Creamy Penne with Pancetta and Mushrooms! It’s a perfect weeknight meal that’s sure to impress.

## Final Thoughts

This Creamy Penne with Pancetta and Mushrooms is a testament to the fact that simple ingredients, when combined thoughtfully, can create a truly extraordinary dish. It’s a celebration of Italian flavors, offering a comforting and satisfying experience with every bite. Whether you’re a seasoned cook or a kitchen novice, this recipe is accessible and rewarding, promising a delightful culinary adventure. So gather your ingredients, put on some music, and enjoy the process of creating this delightful dish. Buon appetito!