Pasta with Mushrooms, Tomato and Pancetta
This reader favorite pasta is creamy, tomatoey, and packed with meaty mushrooms—satisfying all of our pasta night cravings.
- Makes4 to 6 Servings
- Cook Time45 minutes
- 2
This rich, warming, autumnal dish is our version of pasta alla boscaiola, or woodsman’s pasta, which features earthy, meaty mushrooms. For varied flavor and texture, we like to use a mix of different types of fungi, but thanks to the alliums, pancetta, cream and Parmesan that play supporting roles, the pasta is delicious even if made only with basic creminis. We also add a little white wine for flavor-lifting acidity and tomato puree to tie together all the elements.
Don’t use portobello mushrooms for this recipe. Unless the gills are scraped off, their inky color will make the sauce dark and murky. Additionally, portobello caps are too large and thick for sauces like this one.
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