Simple weeknight pasta of pancetta, peas, shiitakes, and fresh mint. SO refreshing and SO easy to make!
1 lb campanelle (or other pasta)
1 Tbsp extra virgin olive oil
½ lb pancetta, cubed (*see note below)
- 1 cup shiitake mushrooms, stems removed, thinly sliced
3 Tbsp shallots, thinly sliced
1 cup fresh English peas
¼ tsp freshly ground black pepper
- ½ cup dry white wine
1 tbsp white wine vinegar
- ¼ cup heavy cream
1 Tbsp unsalted butter
1 cup fresh mint leaves, roughly chopped, plus more for garnish
¼ cup Grana Padano cheese, thinly sliced, plus more for serving
- Bring a large pot of water to a boil, then add 1 Tbsp kosher salt. Cook pasta according to package directions, or until al dente, about 10 minutes. Reserve 1 cup of pasta water, then drain and set aside.
- Meanwhile, heat olive oil in a large pan over medium-high heat. Add cubed pancetta and cook, stirring often, until mostly crispy, about 3-4 minutes. Remove with a slotted spoon and set aside, leaving pancetta grease in pan.
- Add shiitakes to the pan and cook undisturbed for about 2-3 minutes per side, or until mushrooms are a deep golden brown on each side. Add shallots and peas, then season with 1 tsp kosher salt and ¼ tsp freshly ground black pepper. Cook for 2-3 minutes, or until peas are cooked through, but still have a little crunch to them.
- Pour in white wine and vinegar, then use a wooden spoon to scrape up any brown bits from the bottom of the pan. Add cooked pasta and ½ cup reserved pasta water (*see note below if serving pasta the next day!), then stir to combine.
- Add heavy cream, butter, mint, and cheese, then toss once more. Serve immediately with extra mint and cheese on top.
*I like to get pancetta from behind the deli counter where they can slice it fresh. Ask for two ¼” pieces, which is about ½ lb!
*If making pasta the day before serving, simply reheat pasta in a large pot with a splash of heavy cream and/or the remaining reserved pasta water to bring it back to life.
- Calories: 416
- Sugar: 1.8g
- Sodium: 1044mg
- Fat: 18.9g
- Saturated Fat: 6/9g
- Carbohydrates: 38.7g
- Fiber: 2.1g
- Protein: 19.9g
- Cholesterol: 85mg
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