Creamy Pancetta Baked Macaroni

• servings: 6 servings
• active time: 25 minutes
• total time: 45 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 308 kcal
• Total Fat: 15 g
• Saturated Fat: 7 g
• Cholesterol: 39 mg
• Sodium: 217 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 12 g