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Penne with swiss brown mushrooms, pancetta & sage
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Savory mushrooms, flavorful Italian pancetta, and perfectly cooked penne create a deliciously harmonious dish.
Ingredients:
  • 500g penne rigate
  • 10 slices (about 200g) pancetta, finely chopped
  • 62.50 ml fresh sage leaves
  • 2 (about 95g) French shallots, finely chopped
  • 1 garlic clove, crushed
  • 300g Swiss brown mushrooms, thinly sliced
  • 80ml (1/3 cup) dry white wine
  • 25g (1/3 cup) finely grated parmesan
  • Extra virgin olive oil, to serve
Instructions:
  • Boil pasta in salted water until perfectly al dente. Save 80ml (1/3 cup) cooking liquid before draining.
  • Heat oil in a non-stick frying pan over medium-high heat. Cook pancetta, stirring occasionally, for 7 minutes until golden and crispy. Drain on paper towel-lined plate.
  • Place fresh sage leaves into the pan and cook until they are crispy, about 1-2 minutes. Then, transfer the sage to a plate lined with paper towel. Next, add shallots and garlic to the pan and stir until soft, about 3 minutes.
  • Turn the heat to high and add the mushrooms. Sauté for 5 minutes or until golden brown. Pour in the wine and cook for 1 minute until it reduces by three-quarters. Add the reserved cooking liquid and continue cooking for another minute until slightly reduced. Combine the mushroom mixture, pancetta, and half of the parmesan with the pasta. Toss everything together. Serve in bowls, drizzle with extra virgin olive oil, and sprinkle with sage and the remaining parmesan on top.

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