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+ servings

Mushroom Pancetta Pasta

Course Dinner, Pasta
Cuisine Italian
Keyword dinner, italian, mushroom, pancetta, pasta, recipe
Servings 3 servings
Author Lokness


  • 6 ounces cremini mushrooms
  • 6 ounces Portobello mushrooms
  • 7 ounces orecchiette pasta
  • 3 ounces pancetta (finely chopped)
  • ½ onion (finely chopped)
  • 2 garlic cloves (minced)
  • 2 tablespoon unsalted butter
  • ½ cup parmesan cheese, plus more for serving (grated)
  • 2 tablespoons parsley (minced)


  • Rinse the mushrooms under tap water and dry with paper towels. Remove stems and cut the portobello into 3 parts. Cut all the mushrooms into ¼-inch slices. Transfer to a large bowl and set aside.
  • Bring a large pot of water (salted) to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally. Reserve 1 cup of pasta water. Drain pasta. Set aside.
  • Meanwhile, in a large skillet over medium-high heat, add pancetta. Cook until golden brown, stirring occasionally. Transfer to a plate lined with paper towels.
  • In the same skillet, remove most of the fat, except for 1 tablespoon. Add onion and cook for 3 minutes. Add garlic and cook for 1 more minute. Add mushrooms and cook over medium-high heat until they are slightly golden brown, stir occasionally, about 10 minutes. Stir in 2 tablespoons butter until melted. Add pancetta, parmesan, pasta, and ¾ cup pasta water. Stir to combine. Season with salt and pepper. Transfer to serving plates. Sprinkle with extra parmesan cheese and parsley. Serve immediately.


  1. If you can’t find pancetta, use bacon.
  2. If you can't find orecchiette, use any pasta you like.
(Adapted from RecipeTin Eats)