HOW TO MAKE PAPPARDELLE PANNA FUNGHI PANCETTA | PASTA CREAM MUSHROOMS & PANCETTA | ORLANDO RAW

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Pecorino cheese offers a similar flavor profile at a lower cost.

Cook pappardelle in salted boiling water until al dente; drain and reserve some pasta water.

Heat olive oil in a large skillet over medium heat until shimmering.

Add pancetta and sauté until crispy, about 5-7 minutes.

Stir in chopped onion and minced garlic; cook until softened, about 3-4 minutes.

Add sliced mushrooms and cook until browned, about 5-6 minutes.

Pour in white wine and scrape the skillet to deglaze; let simmer until reduced by half.

Stir in heavy cream and bring to a gentle simmer; season with salt, black pepper, and nutmeg.

Add cooked pappardelle to the skillet, tossing to coat in the sauce; add reserved pasta water as needed.

Mix in grated parmesan cheese until melted and creamy; adjust seasoning if necessary.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens