Ingredients

How to make it

  • In a 12" skillet over medium heat, sauté the pancetta until lightly browned, about 4 minutes.
  • Add the peas and season with salt and pepper.
  • Drain the mushrooms, reserving their soaking liquid. Roughly chop them and add to the pan along with the peas and pancetta.
  • 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.
  • Cook the penne until al dente and drain.
  • 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.

Reviews & Comments 1

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  • softgrey 15 years ago
    This looks awesome...
    must try...
    thanks for posting!

    x-softie
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