Ingredients

The following ingredients have 5 Servings
  • 1 pound pasta (I used linguine)
  • 4 ounces pancetta
  • 11 ounces white mushrooms
  • 3-5 cloves garlic (minced)
  • 1/2 cup heavy/whipping cream
  • Pepper (to taste)
  • Grated parmesan cheese (to taste (optional))
  • Parsley (chopped (optional))

Instruction

  • Boil a large pot of salted water for the pasta. You can make the sauce while the pasta cooks. Cook pasta according to package directions.
  • Cut pancetta into small pieces (dice) if you didn't buy the pre-diced variety. Add it to a skillet and cook on medium-high heat, stirring frequently, until pancetta is crispy.
  • While pancetta is cooking, chop mushrooms into desired size. I chop mine quite roughly.
  • Once pancetta is crispy, add mushrooms to skillet and stir. Reduce heat to medium.
  • Mince garlic into the skillet, and stir. Cook for about five minutes, stirring often, until mushrooms are softened.
  • Add cream to the skillet and reduce heat to medium-low. Cook for an additional five minutes.
  • Once pasta is cooked, drain and add to skillet, mixing thoroughly.
  • Serve immediately with freshly grated parmesan cheese and a sprinkling of chopped parsley if desired.