Penne with Mushrooms and Pancetta (Penne Alla Gigi)
Penne with Mushrooms and Pancetta (Penne Alla Gigi)
Ingredients
- 4 oz (115 g) pancetta, diced
- ½ lb (225 g) white mushrooms, quartered
- 4 garlic cloves, finely chopped
- 1 tbsp (15 ml) tomato paste
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- 1 can (14 oz/398 ml) diced tomatoes
- ½ cup (125 ml) 15% cooking cream or 35% cream
- ½ cup (35 g) Parmesan cheese, freshly grated, plus more for serving
- ¾ lb (340 g) penne
Instructions
- In a large non-stick skillet over medium-high heat, brown the pancetta for 3 minutes. Add the mushrooms and cook for another 8 minutes or until nicely browned. Season with pepper.
- Add the garlic, tomato paste, oregano and red pepper flakes to the skillet. Cook for 1 minute while stirring. Add the tomatoes and cream. Reduce the heat and simmer for 5 minutes. Add the Parmesan. Adjust the seasoning.
- Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Set aside ¾ cup (180 ml) of the cooking water. Drain the pasta.
- Add the pasta to the skillet of sauce and toss to coat well. Add the reserved pasta cooking water to thin out the sauce, as needed.
- Serve the pasta in shallow bowls. Sprinkle with more Parmesan. Serve immediately.
Penne with Mushrooms and Pancetta (Penne Alla Gigi)