Penne with Mushrooms and Pancetta Penne alla Gigi

Name: Penne with Mushrooms and Pancetta Penne alla Gigi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 300 g penne pasta; 1 tbsp olive oil; 200 g pancetta (diced); 250 g mushrooms (sliced); 2 cloves garlic (minced); 1 cup heavy cream; 1/2 cup Parmesan cheese (grated); 1 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh parsley (chopped)

35 min 4 servings Medium

All Recipes

Penne with Mushrooms and Pancetta Penne alla Gigi

Savoury penne pasta with mushrooms, pancetta, and a creamy sauce.

Prep

15 min

Cook

20 min

Total

35 min

Servings

Difficulty

Medium

Penne alla Gigi is a delightful pasta dish that combines the earthy flavours of mushrooms with the rich, savoury taste of pancetta. This classic recipe, popular in Québec, is known for its creamy sauce that perfectly coats each piece of penne, making it a comforting meal ideal for any occasion. With a harmonious blend of ingredients, this dish not only highlights the umami of mushrooms but also brings out the saltiness of pancetta, all enveloped in a luscious cream sauce. It's a meal that celebrates the simple yet profound flavours of Italian-inspired cuisine.

Ingredients

Servings

Pasta and Sauce

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

Pro tip: Reserve pasta water to adjust sauce consistency if needed.

Sauté the pancetta

In a large skillet, heat olive oil over medium heat. Add diced pancetta and cook until crispy, about 5-7 minutes.

Pro tip: Use a slotted spoon to remove pancetta if it’s browning too quickly.

Cook the mushrooms

In the same skillet, add sliced mushrooms and sauté until golden brown, about 5 minutes. Add minced garlic and cook for an additional 1 minute.

Pro tip: Do not overcrowd the mushrooms to ensure they brown properly.

Prepare the sauce

Reduce heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese, salt, and black pepper. Simmer gently until the sauce thickens slightly, about 3 minutes.

Pro tip: Stir continuously to prevent the cream from curdling.

Combine pasta and sauce

Add the cooked penne and crispy pancetta to the skillet. Toss to coat the pasta evenly with the sauce, adding reserved pasta water if needed to reach desired consistency.

Garnish and serve

Sprinkle chopped parsley over the pasta. Serve immediately, garnished with additional Parmesan if desired.

Pro tip: Serve with a side of garlic bread for a complete meal.

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Tips & Tricks

<ul><li>Use fresh mushrooms for the best flavour.</li><li>Cook pancetta until crispy for added texture.</li><li>Save pasta water to adjust sauce consistency.</li><li>Use freshly grated Parmesan for optimal taste.</li></ul>

Serving Suggestions

Serve Penne alla Gigi with a fresh green salad and crusty bread to soak up the delicious sauce. Pair it with a crisp white wine like Pinot Grigio to complement the creamy richness of the dish. This pasta can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a bit of milk or pasta water to restore its creamy texture.