Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 cup sliced pancetta in small sticks ((130 grams))
  • 2 1/4 cups sliced mushrooms ( cut in half then sliced) ((200 grams))
  • 2 tablespoons fresh chopped Italian parsley
  • 1/2 cup whole cream ((115 grams))
  • 4 cups cooked short pasta ((400 grams))
  • 3/4 cup freshly grated parmesan cheese ((75 grams))

Instruction

  • Pre-heat oven to 400° (200° celsius).
  • With 1 tablespoon of softened butter grease a medium- sized oven save pan  (approximately 10-12 inch 25-30 cent). 
  • Boil water for the pasta and cook to very al dente. Drain well.
  • In a medium-sized oven save pan (approximately 10-12 inch 25-30 cent), add 1 tablespoon of olive oil and pancetta, cook on medium heat for 2 minutes, then add the sliced mushrooms (no need to add salt because they will get salt from the pancetta drippings, add a small amount of pepper if desired). parsley** and cook on medium heat for approximately 5-10 minutes until golden, stir occasionally, making sure they don't burn.
  • Then add the cream and heat for 2-3 minutes, add the drained pasta and gently combine.  Sprinkle with Parmesan Cheese and bake for approximately 20 minutes.  Serve immediately.  Enjoy!
  • **I like to add a little (1/2 teaspoon) oregano and a dash or two of hot pepper flakes instead of pepper.