Linguine with Pancetta Mushroom Cream Sauce

Linguini with pancetta and mushroomsMy husband and I love to cook, but after spending more than a year cooking out of a cramped kitchen in Hong Kong, we’re in need of some inspiration. I can’t put into words how much I miss the stand mixer, blenders (we have two!), food processor, crock pot and kitchen island we packed into storage. And, our dishwasher! Boy, do I miss that!

This week, we decided to try out a new cream sauce pasta dish with diced pancetta and button mushrooms. The Parmesan cheese, parsley and lemon zest garnish add an extra bit of flair to this dish, too.

My husband found a recipe from the California Culinary Academy online and modified it to suit our tastes. I have to say, this dish was amazing. It’s definitely something we plan to make again soon!

Here’s the final recipe we ended up with:


  • 1 lb. (~ 500g) dry linguine pasta
  • 1 tablespoon olive oil
  • ½ cup pancetta, diced
  • 2-3 shallots, sliced or diced
  • 1 cup 1/4-inch thick slices of cremini or button mushrooms
  • 2 pinches minced garlic
  • 1 cup chardonnay
  • 1 cup heavy cream
  • 1.5 tbsp freshly grated parmesan cheese
  • 1.5 tbsp chopped parsley
  • salt and pepper, to taste
  • 2 teaspoons freshly grated lemon zest


  1. Bring a large pot of water to boil. Salt generously. Add the pasta and cook 8-10 minutes until just al dente.
  2. While the pasta is cooking, sauté pancetta and shallots in olive oil in a large sauté pan (or heavy-bottomed frying pan with raised sides) over medium-high heat.
  3. As the pancetta begins to brown, add the mushrooms and garlic and continue to cook, stirring occasionally, until mushrooms are golden brown.
  4. Stir in wine. Cook until wine is reduced by half.
  5. Add cream and stir. When sauce comes to a boil, remove from the heat and stir in Parmesan cheese and parsley.
  6. Add salt and pepper to taste. Toss sauce and pasta together. Garnish with lemon zest, chopped parsley and grated Parmesan cheese and serve immediately.

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