Porcini and Pancetta Pasta with Creamy Parmesan Sauce

In November 2022 I visited Italy for the first time, and it was the best vacation I’ve ever taken. I explored Rome, Naples, Pompeii, and the Amalfi Coast and tasted so many memorable dishes. The recipe below is the one that became my absolute favorite. After practicing it at home, I managed to recreate a version that closely matches the flavors I enjoyed abroad. This comforting pasta combines cavatappi with pancetta, dried porcini mushrooms, peas, cream, and Pecorino Romano for a rich, savory meal that’s simple to prepare and perfect for weeknight dinners or special occasions.

Here are some pictures from my trip to Italy:

🗒 More Delicious Pasta Recipes

BEST Porcini Pancetta Pasta

Melissa Jo

This pasta was inspired by my trip to Italy in November 2022. It features pasta, peas, pancetta, dried porcini mushrooms, cream, and Pecorino Romano. The result is a creamy, savory dish that’s straightforward to prepare and incredibly satisfying. If you enjoyed this recipe, try other Italy-inspired dishes on this site.

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Ingredients

  

• 3/4 lb. Cavatappi pasta
• 1 oz. dried wild porcini mushrooms, roughly chopped
• 4 oz. diced uncured pancetta
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1/2 tsp crushed red pepper (adjust to taste)
• 4-5 tbsp. butter
• 1 cup frozen peas
• 4-5 tbsp. olive oil
• 4-6 oz. white wine (such as Chardonnay)
• about 3/4 cup reserved pasta cooking water
• 1/2 cup grated Pecorino Romano cheese, plus more for serving
• 1 tsp. garlic powder
• 1 cup heavy cream
• salt and cracked black pepper to taste
• fresh chopped Italian parsley, for garnish

Instructions

 

• In a deep skillet, heat 2–3 tablespoons of olive oil over medium-low heat. Add the diced pancetta, chopped onion, and season with salt and cracked black pepper. Sauté gently until the pancetta renders its fat and the onion softens and the pancetta is slightly browned, about 5–10 minutes.
• Meanwhile, bring a large pot of water to a boil. Salt the water generously and add the pasta.
• Cook the pasta until al dente according to package directions. About halfway through the cooking time (roughly 6 minutes for many pastas), add the frozen peas to the boiling water so they finish cooking with the pasta. Reserve about 3/4 cup of the pasta cooking water before draining.
• To the skillet with pancetta and onion, add another tablespoon of olive oil, 2 tablespoons of butter, the chopped dried porcini mushrooms, and the minced garlic. Sauté over medium-low heat until the mushrooms and garlic are fragrant and the mushrooms soften, about 5 minutes.
• Season with more salt and cracked black pepper, add another tablespoon of butter and the crushed red pepper, and sauté for an additional 2 minutes.
• Sprinkle in the garlic powder, then deglaze the pan with 4–6 ounces of white wine. Let the wine simmer until most of the alcohol has cooked off, about 2–3 minutes.
• Pour in the reserved pasta water and cook for another couple of minutes. Stir in 1 cup of heavy cream, bring the sauce to a gentle boil, then reduce to a low simmer for 5–7 minutes to let the flavors meld and the sauce thicken slightly.
• Add the drained pasta and cooked peas to the skillet. Stir to combine, then add one more tablespoon of butter and the grated Pecorino Romano. Toss until the cheese melts into the sauce and everything is well coated. Sprinkle with fresh chopped Italian parsley and let the pan simmer on low for another minute.
• Serve immediately with extra Pecorino Romano on the side. Enjoy this rich, comforting pasta that captures the flavors of my trip to Italy.

Notes

• Cook the frozen peas in the pasta water, not in the sauce. Adding them halfway through the pasta’s cooking time ensures they finish tender and stay vibrant.
• Sauté pancetta and onions over medium-low heat so the pancetta can render its fat slowly and flavor the sauce.
• If the sauce seems thin at first, don’t worry — it will thicken once the pasta and reserved pasta water are incorporated and after resting briefly.
• Adjust the crushed red pepper and seasoning to your taste, and serve with extra Pecorino Romano and chopped parsley for brightness.

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