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Penne with Creamy Porcini Mushrooms and Pancetta Sauce Recipe

  • 4servings
  • 15minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB6, B9, H
MineralsCopper, Chromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 pound pancetta , sliced into strips

  2. 3/4 cup frozen peas , defrosted

  3. 2 ounces dried porcini mushrooms , soaked in warm water

  4. 3 tablespoons extra-virgin olive oil

  5. 1 1/4 cups heavy cream

  6. 1/2 cup freshly grated grana padano

  7. 1 pound short pasta , like penne

  8. black truffle for garnish

Instructions Jump to Ingredients ↑

  1. In a 12" skillet over medium heat, sauté the pancetta until lightly browned, about 4 minutes.

  2. Add the peas and season with salt and pepper.

  3. Drain the mushrooms, reserving their soaking liquid. Roughly chop them and add to the pan along with the peas and pancetta.

  4. Sauté for 2 minutes and add 1/2 cup of the mushroom liquid. Meanwhile, bring 4 quarts of water to a boil and add the penne and salt. While the penne is cooking, slowly stir the cream and cheese into the mushroom mixture.

  5. Cook the penne until al dente and drain.

  6. Add to the sauce and mix well. If you like, place into individual terracotta serving dishes and place in the oven for a few minutes. Serve with shavings of truffle on top.

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