One pot mushroom and pancetta pasta


If your a mushroom fan, then you MUST make this. My husband took one bite and just looked at me, then said “wow”. I’d say this recipe was a success!

Its perfect to make on the weekend when you have a little more time. A glass of red wine is required and I think it helps you relax and enjoy cooking. But that’s just my opinion 🤗

You will need:

a medium size deep pot(I use my Le cruset)

pot for boiling pasta

  • 1 cup of diced pancEtta (you can usually find this already cut at the grocery store)
  • mirepoix ,which is chopped onion, carrot and celery. (you can find this ready to use at publix, fresh market and Trader Joe’s)
  • 1 tbsp fresh thyme, roughly chopped
  • 2 1/2 cups of baby Bella mushroom chopped small
  • 1 tbsp salted butter
  • 1/2 cup whole milk or heavy cream
  • salt
  • fresh pepper
  • 1 cup white wine
  • 1 cup veggie broth
  • 1 box of linguine. I used ancient harvest, corn/quinoa.
  • 2 tbsp grated Italian cheese


  1. On medium heat, add the pancetta to your pot. Stir and cook through, rendering the fat from it. Once it’s browned, remove with a slotted spoon and set aside in a bowl.
  2. Add the mirepoix, stirring
  3. you can now add in about 1/4 tsp salt and pepper and the fresh thyme. Stir, turn on low and cover. Letting the veggies cook down. About 15 mins.
  4. Once the veggies have cooked down, you can add the chopped mushrooms. Stirring
  5. at this point you can begin to boil your pasta water and cook your pasta.
  6. Once the mushrooms have cooked down, you can add the pancetta back in.
  7. Bring the heat up to medium high, and pour in the white wine, scraping the bottom of the pot. Cook for another 5 minutes.
  8. Last add your milk/cream, broth, butter and cheese. Stirring to combine everything. If it’s way to thick, then you can add a little more broth .
  9. Once your pasta is cooked, drain, and transfer it right into the pot. With tongs, coat the pasta with the sauce.
  10. Make sure to give it a taste and see if you need to add more salt.
  11. Serve with a sprinkle of fresh Italian cheese.

I paired this dinner with Cabernet. Delish!



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