Creamy Pancetta Pasta with Mushrooms and Parmesan - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- One 16-ounce package pappardelle nests or 1 recipe for Cracked Black Pepper Pasta
- One 6-ounce piece pancetta, cut into cubes
- 6 ounces fresh chestnut or cremini mushrooms, cleaned and finely sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper
Instructions
- Bring a large pot of water to the boil and cook the pappardelle according to the package directions.
- While the pasta is cooking, put a large skillet over medium-high heat. Cook the pancetta until it starts to brown, about 5 minutes. Add the mushrooms and cook for 2 to 3 minutes, then add the cream. When the cream is hot, add the Parmesan and stir.
- Drain the pasta and add it to the skillet. Stir well and season with some pepper. I find it does not usually need salt because of the salty pancetta and Parmesan.
- Serve immediately. I like to serve it with an arugula salad.
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