Creamy Pancetta Pasta

This Creamy Pancetta Pasta is made with butter, pancetta, mushrooms, Worcestershire sauce, garlic, heavy cream and topped with perfect al dente pasta.

The way I made this recipe was when my refrigerator was basically bare and I sort of whipped it up. This is how I make the best recipes! I thought the crispiness of the pancetta and the soft mushrooms would pair well with a bite sized pasta. The best part of this recipe is that it only takes 20 minutes to make, and it is so delicious. This pasta is called creamy pancetta pasta because it uses heavy cream, but it is not super milky which I love. Don’t forget to make a little garlic bread to serve on the side.

If you are looking for a fast delicious pasta, this is the one. This is by far one of my favorite recipes ever. The combination of the pancetta, mushroom and pasta is to die for. You can make this with bow ties, rigatoni or spaghetti. I paired this with a nice Cabernet Sauvignon, which went well with the mushrooms and pancetta. This is a great hearty pasta that is best enjoyed during those cold winter days. This is a healthy, hearty pasta that is perfect for the winter. It is loaded with mushrooms, pancetta, and pasta. This recipe uses mushroom when you are on the go and need to make something quick. It has so much flavor and it is unbelievably easy to make. This recipe is kid friendly and adult friendly too. You could even make this with rice instead of pasta.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Creamy Pancetta Pasta
• Food safety

Ingredients

• Butter
• Pancetta
• Mushrooms
• Worcestershire sauce
• Garlic
• Heavy Cream
• Pasta
• Parsley
• Parmesan Cheese

See recipe card for quantities.

Other recipe to try are my VEGAN PASTA E FAGIOLI.

Instructions

In a medium skillet on medium heat, add the butter and wait for it to melt. Toss in the pancetta, mushroom, garlic, and Worcestershire sauce and cook for 7-10 minutes, until the mushrooms become soft and the pancetta becomes crispy. Stir in the heavy cream and cook for another minutes. Toss in the cooked pasta and stir well. Garnish with parsley and top with as much parmesan cheese as you would like.

Hint: Wait until the pancetta gets crusty and the mushrooms are soft. That texture combination is impeccable.

Mushrooms are a rich, low calorie source of fiber, antioxidants, and protein. They help lessen the risks of heart disease, diabetes, and cancer. Mushrooms are huge when it comes to heart health because they are rich in potassium and selenium. Shiitake is actually the healthiest of the mushrooms, but let’s face it, most mushrooms are. They are actually most healthy when they are cooked instead of raw, because it destroys any toxins and carcinogens. This is the perfect comfort food at the end of a long tiring work day. If you would like to add more veggies, try adding some spinach toward the end for a little color. Remember to keep stirring every few minutes to keep the pancetta from burning, since it is very similar to bacon.

Substitutions

• Mushroom: I would use button, baby bella or cremini mushroom to pair well and mix it up with the pancetta. You would even try shiitake mushrooms or finely diced portobello mushroom.
• Pancetta: If you can’t find pancetta anywhere, it is almost okay to substitute with finely chopped bacon or bacon lardons. They are both pork belly!
• Worcestershire sauce: This will always be one of my favorite sauces ever. If you are not a fan, you can opt for using soy sauce instead.
• Parmesan: I use regular grated parmesan from the store. You could also grate your own parmesan too.
• Heavy Cream: The heavy cream crates a super-rich and luscious taste and will not clump with the parmesan. Milk is higher in water content and will clump more with the parmesan.
• Garlic: You can smash the garlic or mince it.
• Olive Oil: I would extra virgin olive oil for best quality and taste.
• Pasta: I used rigatoni but you can use any bite size pasta

Variations

Cooking is a great way to get creative! Feel free to modify to your liking.

• Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
• Deluxe - add crispy onions or bacon instead of pancetta.
• Kid friendly - add fun shaped pasta to make this kid friendly.

Check out my CREAMY SAUSAGE AND BROCCOLI PASTA on my website.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This pasta will be good in the refrigerator for 2-3 days, or frozen for 3 months.

Top tip

Feel free to modify this recipe to however YOU will like it. Check out the substitutions to see how you can achieve that.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.