Pancetta and Mushroom Pasta with Parmesan and Cream

Ingredients

To make this pasta, you need the following (for 4-6 servings):

• Pasta – 16 oz (450 grams) linguine (you could also use spaghetti or bucatini)
• Pancetta – 8 oz (225grams) smoked pancetta, diced
• Mushrooms – 1 lb (450 grams) white button mushrooms, cleaned and sliced thinly
• Garlic – 2 garlic cloves, minced
• White Wine – 3/4 cup dry white wine (like Chardonnay or Sauvignon Blanc)
• Heavy Cream – 3/4 cup heavy cream (or double cream)
• Parmesan – 2 oz (60 grams) Parmigiano Reggiano/Parmesan
• Salt – a pinch of kosher salt
• Black Pepper – a pinch of ground black pepper

Ingredient Notes

Parmigiano Reggiano – Parmigiano Reggiano is a high-quality Parmesan cheese from specific regions in Italy. In the EU, all cheese labeled ‘Parmesan’ is Parmigiano Reggiano. In the U.S. and generally outside the EU, try to buy the one labeled specifically as Parmigiano Reggiano (rather than just ‘Parmesan’) to get the high-quality one produced in Italy.

Step 3. Add the linguine to the pot of boiling water, and boil the pasta until it’s al dente or according to the package instructions (for linguine, it’s about 11 minutes). After the pasta has boiled, reserve 1 cup of pasta water and drain the pasta. While the pasta is boiling, make the sauce (steps 4-8 below).

Step 5. Add the minced garlic, a pinch of salt, and a pinch of ground black pepper to the mushrooms and sauté for about 30 seconds, stirring.

Step 6. Add the white wine, stirring. Simmer the liquid until the alcohol smell has gone (about 1-2 minutes).

Step 7. Add the cream to the sauce and simmer the sauce for about 1 minute.

Note: If your heavy cream is fresh and at room temperature, it’s not really necessary to temper the cream and you can just add it straight to the sauce. If the heavy cream is cold or closer to the expiration date, you should temper the cream so it doesn’t curdle.

You can temper the cream by adding a couple of tablespoons of the hot pasta water or a couple of tablespoons of the mushroom liquid from the pan to the cream first to warm it up and then add all the cream to the sauce drizzling it slowly).

Step 8. Turn the heat off, and add the cooked pancetta, grated parmesan, and 1/2 cup of reserved pasta water to the pan.

Step 9. Toss the drained linguine with the sauce (either in the large pasta pot, in a large mixing or serving bowl, or in the pan itself if it’s big enough to hold the pasta).

Note: If you need to loosen up the sauce a bit more, you can add a bit more of the reserved pasta water.

Step 10. Transfer the pasta once mixed to a large serving bowl, and bring it to the dinner table ready to be served.

You can top it with more parmesan, freshly ground black pepper, and flaky sea salt (to taste, if needed).

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Pancetta and Mushroom Pasta with Parmesan and Cream

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 -6 servings

Ingredients

• 16 oz linguine or spaghetti or bucatini (450 grams)
• 8 oz smoked pancetta diced (225grams)
• 1 lb white button mushrooms cleaned and sliced thinly (450 grams)
• 2 garlic cloves minced
• 3/4 cup dry white wine like Chardonnay or Sauvignon Blanc
• 3/4 cup heavy cream or double cream
• 2 oz Parmigiano Reggiano/Parmesan grated (60 grams)
• a pinch of salt
• a pinch of ground black pepper

Instructions

• Place a large pot with salted water (about 1 tbsp of kosher salt or 1/2 tbsp if using finer salt) over high heat and bring the water to a boil. While waiting for the water to boil for the pasta, sauté the pancetta in step 2.
• Sauté the diced pancetta in a pan over medium heat, stirring occasionally, until cooked and just slightly crispy (about 5 minutes). Remove the pancetta to a plate with a slotted spatula (or spider strainer), leaving the fat in the pan to sauté the mushrooms. Note: If using a non-stick pan, make sure not to touch the pan with metal so as not to scratch it.
• To the pot of boiling water, add the linguine and boil the pasta until it’s al dente or according to the package instructions (for linguine, it’s about 11 minutes). After the pasta has boiled, reserve 1 cup of pasta water and drain the pasta. While the pasta is boiling, we can make the sauce (steps 4-8 below).
• Add the sliced mushrooms to the pan with the rendered fat from the pancetta (over medium-high heat). Sauté, stirring occasionally, until the mushrooms get a bit of color on them (about 7 minutes).
• Add the minced garlic, a pinch of salt, and a pinch of ground black pepper to the mushrooms and sauté for about 30 seconds, stirring.
• Add the white wine, stirring. Simmer the liquid until the alcohol smell has gone (about 1-2 minutes).
• Add the cream to the sauce and simmer the sauce for about 1 minute. Note: If the cream is cold or close to the expiration date, temper it first by adding a couple tablespoons of hot pasta water to the cream and then the cream to the sauce.
• Turn the heat off, and add the cooked pancetta, grated parmesan, and 1/2 cup of reserved pasta water to the pan.
• Toss the drained linguine with the sauce (either in the large pasta pot, in a large mixing or serving bowl, or in the pan itself if it’s big enough to hold the pasta). Note: If you need to loosen up the sauce a bit more, you can add a bit more of the reserved pasta water.
• Transfer the pasta once mixed to a large serving bowl, and bring it to the dinner table ready to be served. You can top it with more parmesan, freshly ground black pepper, and flaky sea salt (to taste, if needed).

Notes

Parmigiano Reggiano – Parmigiano Reggiano is a high-quality Parmesan cheese from specific regions in Italy. In the EU, all cheese labeled ‘Parmesan’ is Parmigiano Reggiano. In the U.S. and generally outside the EU, try to buy the one labeled specifically as Parmigiano Reggiano (rather than just ‘Parmesan’) to get the high-quality one produced in Italy.