Creamy Pancetta Pasta with Mushrooms and Parmesan

TOTAL TIME: 15 min
Prep: 5 min
Inactive Prep: --
Cook: 10 min
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

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Directions

Bring a large pot of water to the boil and cook the pappardelle according to the package directions.

While the pasta is cooking, put a large skillet over medium-high heat. Cook the pancetta until it starts to brown, about 5 minutes. Add the mushrooms and cook for 2 to 3 minutes, then add the cream. When the cream is hot, add the Parmesan and stir.

Drain the pasta and add it to the skillet. Stir well and season with some pepper. I find it does not usually need salt because of the salty pancetta and Parmesan.

Serve immediately. I like to serve it with an arugula salad.

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