Ziti with Mushrooms Pancetta Peas
Indulge in the comforting flavors of this creamy Ziti with Mushrooms, Pancetta, and Peas—a dish that strikes the perfect balance between richness and freshness. Al dente ziti pasta is tossed in a luscious Parmesan cream sauce, complemented by the earthy depth of sautéed cremini mushrooms, crispy pancetta, and sweet bursts of peas. Infused with aromatic garlic and a touch of fresh parsley, this recipe offers gourmet appeal with just 35 minutes of prep and cook time. Perfect for weeknight dinners or casual entertaining, this hearty pasta dish is sure to impress with its blend of textures and bold Italian-inspired flavors.
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Recipe Information
Ingredients
- 12 ounces ziti pasta
- 4 ounces pancetta, diced
- 8 ounces cremini mushrooms, sliced
- 1 cup frozen peas
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil, and cook the ziti pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta from the skillet with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add the remaining tablespoon of olive oil and the butter to the skillet. Once the butter is melted, add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet, season with 1/2 teaspoon of salt, and cook, stirring occasionally, until the mushrooms are golden and tender, about 7 minutes.
Stir in the frozen peas and cook for another 2-3 minutes until the peas are heated through.
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese and black pepper. Cook for 2-3 minutes until the sauce thickens slightly.
Return the cooked ziti and pancetta to the skillet with the sauce. Toss to combine. If the sauce is too thick, add reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is reached.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
3393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.9 g | 256% | |
| Saturated Fat | 95.5 g | 478% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 5531 mg | 240% | |
| Total Carbohydrate | 291.3 g | 106% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 26.0 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1044 mg | 80% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1466 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
