Real Recipes From Real Home Cooks ®

pappardelle with pancetta & mushrooms

Recipe by
Francine Lizotte
Surrey South, BC

This quick and easy dish is perfect for weeknights or when you don’t want to spend too much time cooking.

yield 4 servings
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For pappardelle with pancetta & mushrooms

  • 10 oz
    uncooked pappardelle pasta
  • coarse sea salt, as needed
  • 4 oz
    pancetta, cubed
  • 1 Tbsp
    olive oil
  • 1 Tbsp
    clarified butter
  • 1/2 c
    shallots, finely chopped
  • 1 lb
    mixed mushrooms (king oyster, cremini, portobello, etc.), sliced
  • 3 lg
    cloves garlic, pressed
  • 1/2 tsp
    ground himalayan sea salt, or to taste
  • 1 tsp
    italian seasoning
  • 1 tsp
    lemon zest
  • 1/2 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 1/2 tsp
    red pepper flakes, or to taste
  • 2 oz
    dry white wine
  • 1/3 c
    35% heavy cream
  • 1/2 c
    grana padano cheese, grated

How To Make pappardelle with pancetta & mushrooms

  • 1
    Cook the pasta in salted boiling water according to package directions.
  • 2
    In a large skillet over medium heat, add pancetta and sauté for 5 minutes.
  • 3
    Transfer to a bowl lined with paper towels using a slotted spoon; set aside.
  • 4
    Add oil and butter to the skillet. When hot, add shallots and sauté for 1 to 1 ½ minutes.
  • 5
    Add mushrooms, garlic and salt; sauté for 8 to 10 minutes.
  • 6
    Stir in Italian seasoning, lemon zest, black pepper and red pepper flakes. Pour in white wine and bring to a simmer.
  • 7
    Add heavy cream and return pancetta to the skillet; simmer for 2 minutes.
  • 8
    Add drained cooked pasta and cheese. Stir well before serving.
  • 9
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