Pappardelle with Pancetta & Mushrooms
Yep, one of my favorite topics… time!
Everyone seems to have crazy schedules and not enough time to do everything let alone cook. With Thanksgiving and the Holidays approaching, time is lessened and sadly many will opt for process foods, take-out, or frozen dinners.
My question is “why”?
I have so many quick and easy recipes that keep coming almost every month, I’m sure there are at least half a dozen you can choose from and make for your family. Don’t worry, I’m in the same boat as you and when I don’t have enough time, here are a few of many I rely on; Hamburger Helper, Orzo with Chicken & Asiago, Cauliflower Fried Rice, Panko Breaded Fish Fillet, Bacon Wedge Salad, Japanese Chicken Soba Noodles, and others including this featured Pappardelle with Pancetta & Mushrooms!
Pasta is probably my first option when time is in short supply. Most pasta dishes take no time at all like Spaghetti alla Carbonara, Zucchini Pork Penne, Gnudi, Smoked Salmon Fettuccine Alfredo, Penne alla Vodka, and the list goes on.
Pappardelle with Pancetta & Mushrooms is among our favorites. It takes no more than 10 minutes to prep and 20 minutes at the most to cook… While the noodles are boiling, pancetta, shallots and mushrooms are sautéed before adding Italian seasoning, lemon zest, black pepper & red pepper flakes with a touch of white wine and heavy cream… of course, let’s not forget the cheese! As soon as the pasta is cooked, dinner is ready!
We all try to find short-cuts in our daily routines and that includes meals. Making this delicious Pappardelle with Pancetta & Mushrooms is fast and so tasty, it will surely become a family favorite and yours as well when you’re running out of time…
Bon Appétit!
Check out these other quick recipes…
– Creole Couscous with Andouille & Shrimp
– Chicken Nuggets
– Fish in Coconut Milk
– Croque-madame
– Steak Oscar
– Filet-O-Fish Sandwich
– Mediterranean Chicken Pesto Pasta
– Moules Marinière
and for even more quick and easy recipes, click on this link… Recipe Category • Quick & Easy
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Pappardelle with Pancetta & Mushrooms
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Ingredients
- 10 ounces uncooked pappardelle pasta see Recipe
- coarse sea salt, as needed
- 4 ounces pancetta, cubed
- 1 tbsp. olive oil tips & tricks
- 1 tbsp. clarified butter
- 1/2 cup shallots, finely chopped
- 1 lb. mixed mushrooms (King oyster, cremini, portobello, etc.), sliced
- 3 large cloves garlic, pressed
- 1/2 tsp. ground Himalayan pink salt, or to taste
- 1 tsp. Italian seasoning see Recipe
- 1 tsp. lemon zest
- 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1/8 tsp. red pepper flakes, or to taste
- 2 ounces dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 1/3 cup 35% heavy cream
- 1/2 cup Grana Padano cheese, grated
Directions
- Cook the pasta in salted boiling water according to package directions.
- In a large skillet over medium heat, add pancetta and sauté for 5 minutes.
- Transfer to a bowl lined with paper towels using a slotted spoon; set aside.
- Add oil and butter to the skillet. When hot, add shallots and sauté for 1 to 1 ½ minutes.
- Add mushrooms, garlic and salt; sauté for 8 to 10 minutes.
- Stir in Italian seasoning, lemon zest, black pepper and red pepper flakes. Pour in white wine and bring to a simmer.
- Add heavy cream and return pancetta to the skillet; simmer for 2 minutes.
- Add drained cooked pasta and cheese. Stir well before serving.
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