Creamy Parmesan Pancetta Pasta Recipes

CREAMY PANCETTA PASTA WITH MUSHROOMS AND PARMESAN

Creamy Pancetta Pasta with Mushrooms and Parmesan image

Provided by Lorraine Pascale

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

One 16-ounce package pappardelle nests or 1 recipe for Cracked Black Pepper Pasta
One 6-ounce piece pancetta, cut into cubes
6 ounces fresh chestnut or cremini mushrooms, cleaned and finely sliced
1 cup heavy cream
1/2 cup grated Parmesan cheese
Freshly ground black pepper

Steps:

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.

CREAMY PARMESAN BAKED PASTA

Creamy Parmesan Baked Pasta image

Step aside mac and cheese. This baked pasta dinner is creamy, crunchy and nutty -- thanks to pancetta, peas and plenty of Parmesan.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons unsalted butter, plus more for the baking dish
Kosher salt and freshly ground black pepper
1 pound medium shell pasta
3/4 cup panko breadcrumbs
1/4 cup olive oil
3 cups freshly grated Parmesan, plus more for serving
6 ounces pancetta, finely chopped
1/4 cup all-purpose flour
3 cups whole milk
2 cups heavy cream
2 cups frozen peas, thawed

Steps:

Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with butter; set aside.
Bring a pot of water to a boil and salt generously. Cook the pasta according to the package directions for al dente. Drain, transfer to a large bowl and set aside.
Meanwhile, mix together the panko, oil, 1 cup of the Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; set aside.
Melt the butter in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crispy, about 8 minutes. Use a slotted spoon to transfer the pancetta to the bowl with the breadcrumb mixture and stir to combine.
Heat the saucepan with the drippings over medium-high heat. Whisk in the flour and cook until smooth, about 2 minutes. Slowly add the milk and cream, whisking to avoid lumps, and bring to a simmer. Cook until thickened, about 3 minutes. Turn off the heat and whisk in the peas, remaining 2 cups Parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
Pour the sauce over the pasta and stir to combine. Transfer to the prepared baking dish and sprinkle with the breadcrumb mixture. Bake until golden and bubbly, about 10 minutes. Let sit for 5 minutes, then sprinkle with additional Parmesan before serving.

CREAMY PARMESAN PANCETTA PASTA

Creamy Parmesan Pancetta Pasta image

Make and share this Creamy Parmesan Pancetta Pasta recipe from Food.com.

Provided by Marie

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
2 ounces pancetta
2 cloves garlic, minced
1 cup heavy cream
4 fresh sage leaves, chopped
1/4 cup grated parmesan cheese
1 lb linguine

Steps:

Cook pasta according to directions and drain.
Meanwhile, saute pancetta and garlic in olive oil over medium heat.
Reduce heat and add cream and sage.
Stir and pour sauce over linguini and sprinkle with Parmesan cheese before serving.

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