Try this Pasta with mushrooms, pancetta, and sage recipe, or contribute your own.
Suggest a better description1. Bring 4 quarts water to rolling boil, covered, in stockpot; add 1 tablespoon salt and pasta, stir to separate, and cook until just shy of al dente. Drain and return pasta to stockpot.
2. Meanwhile, cook pancetta in 2 tablespoons olive oil, stirring occasionally until lightly browned, about 6 minutes. Using slotted spoon, transfer pancetta to paper-towel lined plate. Add shallots to fat remaining in skillet, and cook, stirring occasionally, until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Increase heat to medium-high; add shiitakes and cook, stirring occasionally, for 2 minutes. Add cremini mushrooms and 1/2 teaspoon salt; cook, stirring occasionally, until golden brown, about 8 minutes. Stir in sage and cook 30 seconds. Transfer mushrooms to bowl. Add broth to skillet and bring to boil, scraping up browned bits; off heat, stir in cream, lemon juice, and salt and pepper to taste.
3. Add mushrooms, pancetta, broth mixture, cheese, and parsley to pasta in stockpot. Toss over medium-low heat until pasta absorbs most of liquid, about 2 minutes; serve immediately.
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Serving Size: 1 Serving (1645g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3895 | ||
Calories from Fat: 2011 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 223.4g | 298 % | |
Saturated Fat 68.4g | 342 % | |
Monounsaturated Fat 118.9g | ||
Polyunsanturated Fat 22.9g | ||
Cholesterol 339.5mg | 104 % | |
Sodium 4596.9mg | 159 % | |
Potassium 3521.8mg | 93 % | |
Total Carbohydrate 374.9g | 110 % | |
Dietary Fiber 51.3g | 205 % | |
Sugars, other 323.7g | ||
Protein 109.2g | 156 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3895
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