Penne with Creamy Porcini Mushrooms and Pancetta Sauce
From jencathen 15 years agoIngredients
- 1/4 pound pancetta, sliced into strips shopping list
- 3/4 cup frozen peas, defrosted shopping list
- 2 ounces dried porcini mushrooms, soaked in warm water shopping list
- 3 tablespoons extra-virgin olive oil shopping list
- 1 1/4 cups heavy cream shopping list
- 1/2 cup freshly grated grana padano shopping list
- 1 pound short pasta, like penne shopping list
- black truffle for garnish (optional) shopping list
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.
People Who Like This Dish 6
- cinnamongal Mequon, WI
- eyliable Wonderland, AU
- martushka EDMONTON, CA
- crazeecndn Edmonton, CA
- dandelion Ashland, NE
- morninlite Kalamazoo, MI
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments