Creamy Pancetta Baked Macaroni

• 分量: 6 servings
• 調理時間: 25 minutes
• 総時間: 45 minutes

材料

1 tablespoon butter (softened)

1 tablespoon olive oil

1 cup sliced pancetta in small sticks

2¼ cups sliced mushrooms (cut in half then sliced)

2 tablespoons fresh chopped Italian parsley

½ cup whole cream

4 cups cooked short pasta

¾ cup freshly grated parmesan cheese

手順

Pre-heat oven to 400F (200C). Grease a medium- sized oven safe pan (approximately 10-12 inch 25-30 cm) with the softened butter. Set aside.

Boil water for the pasta and cook to very al dente. Drain well.

In a medium-sized oven safe pan (approximately 10-12 inch / 25-30 cm), add the olive oil and pancetta, cook on medium heat for 2 minutes, then add the sliced mushrooms (no need to add salt because they will get salt from the pancetta drippings, add a small amount of pepper if desired). parsley** and cook on medium heat for approximately 5-10 minutes until golden, stir occasionally, making sure they don't burn.

Then add the cream and heat for 2-3 minutes, add the drained pasta and gently combine. Sprinkle with Parmesan Cheese and bake for approximately 20 minutes. Serve immediately. Enjoy!

**I like to add a little (1/2 teaspoon) oregano and a dash or two of hot pepper flakes instead of pepper.

栄養

• カロリー: 308 kcal
• 脂肪総量: 15 g
• 飽和脂肪: 7 g
• コレステロール: 39 mg
• ナトリウム: 217 mg
• 炭水化物総量: 31 g
• 食物繊維: 2 g
• 糖質総量: 1 g
• タンパク質: 12 g