BEST Porcini Pancetta Pasta

BEST Porcini Pancetta Pasta

This November 2022 I visited Italy for the first time! It was the BEST vacation I’ve ever taken and I visited Rome, Naples, Pompeii, and the Amalfi Coast! I had so many amazing dishes and this dish I am presenting to you was my absolute favorite. I think I practiced making it enough that I got the taste down to a super close copy of the original dish! It’s made with pasta, peas, pancetta, porcini mushrooms, and more! Not difficult to make but this is the very best pasta dish I’ve ever eaten! Here is my recipe for the BEST Porcini Pancetta Pasta!

BEST Porcini Pancetta Pasta

Here are some pictures from my trip to Italy:

The Colosseum, ROME
BEST Porcini Pancetta Pasta

BEST Porcini Pancetta Pasta

Melissa Jo


  • 3/4 lb. of Cavatappi Pasta
  • 1 oz. of dried wild Porcini mushrooms rough chopped
  • 4 oz. diced uncured pancetta
  • 1 small onion chopped
  • 4 cloves of minced garlic
  • 1/2 tsp crushed red pepper
  • 4-5 tbsp. of butter
  • 1 cup of frozen peas
  • 4-5 tbsp. of olive oil
  • 4-6 oz. of white wine
  • about 3/4 cup of pasta water
  • 1/2 cup of grated pecorino Romano cheese & more for serving
  • 1 tsp. of garlic powder
  • 1 cup of heavy cream
  • salt & cracked black pepper to taste
  • fresh chopped Italian parsley


  • add about 2-3 tbsp. of olive oil to a pan with high sides and then add the pancetta, onion, and salt & pepper and sizzle at a medium-low heat until you notice the pancetta has rendered fat to the pan and it’s slightly browned (about 5-10 minutes)
  • Start a large pot of water and bring to a boil; once boiling salt the water and then add the pasta.
  • Read the back of the pasta box you are using and boil until aldente. Halfway through the cooking time (usually after about 6 minutes) add the frozen peas into the boiling pasta water. finish cooking the peas along with the pasta for the duration of the cooking time. This will result in perfectly cooked peas and pasta.
  • add another tbsp. or so of olive oil, 2 tbsp. of butter, roughly chopped dried porcini mushrooms, and fresh garlic to the pan and sauté at medium-low heat until fragrant and silky (about 5 minutes)
  • add more salt and cracked black pepper, another tbsp. of butter, and crushed red pepper. saute another 2 minutes
  • add garlic powder to the sauce; then deglaze with white wine. (I prefer chardonnay)Then allow the alcohol to sizzle out for about 2-3 minutes.
  • Add in the pasta water and sauté another few minutes; then add in one cup of heavy cream. Bring to a boil then a low simmer. simmer about 5-7 minutes.
  • Add the pasta and peas to the pan and mix it al together.Add another tbsp. of butter. Top with Pecorino Romano Cheese and fresh chopped Italian Parsley. Incorporate and allow to simmer on low in the pan another minute or so.
  • Then, serve it up and enjoy the very best Pasta dish! I promise you will love!


  • Don’t add the frozen peas directly into the sauce. They need a little more cooking time to get soft enough. Add them in with the boiling pasta water halfway through the pasta cooking time. This will give you the perfect peas cooked aldente just like the pasta!
  • Sauté the pancetta with the onions at a low medium heat, so the pancetta renders enough fat to give you an amazing rich taste in your sauce.
  • Don’t be concerned if your sauce seems a little thin; it thickens once you add the pasta and pasta water and even after you serve it up!
  • Everyone always asks for my pan! Here it is:
Tried this recipe?Let us know how it was!

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