Here’s a cozy and flavorful pasta dish: Trottole with Pancetta and Mushroom — creamy, savory, and perfect for a satisfying dinner. Trottole pasta (named after a spinning top) is great for holding onto rich sauces.
🍝 Trottole with Pancetta and Mushroom
🧾 Ingredients (Serves 2–3):
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200–250g trottole pasta
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100g pancetta, diced
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200g mushrooms (cremini, button, or mixed), sliced
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2 cloves garlic, minced
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1 small shallot (or ½ onion), finely chopped
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100ml dry white wine or chicken broth
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150ml heavy cream (or crème fraîche)
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50g grated Parmesan cheese (plus more for serving)
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1 tbsp olive oil
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Salt & black pepper, to taste
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Optional: fresh parsley or thyme for garnish
🔪 Instructions:
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Cook the pasta
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Boil trottole in salted water according to package instructions (usually 10–12 minutes).
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Reserve ½ cup pasta water, then drain.
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Sauté pancetta
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In a large skillet over medium heat, cook pancetta until golden and crisp (5–6 minutes).
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Remove and set aside, leaving the rendered fat in the pan.
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Cook mushrooms
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Add a splash of olive oil if needed.
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Sauté mushrooms with a pinch of salt until browned and their moisture evaporates (about 6–8 minutes).
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Add aromatics
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Stir in shallot and garlic, cook for 1–2 minutes until fragrant.
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Deglaze & simmer
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Pour in wine or broth, scraping the bottom of the pan. Simmer for 2–3 minutes.
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Creamy sauce
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Lower heat and stir in cream. Simmer gently until slightly thickened (3–5 minutes).
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Stir in cooked pancetta and Parmesan cheese. Add a bit of pasta water if sauce is too thick.
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Combine
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Add cooked trottole and toss until evenly coated. Season with salt and pepper to taste.
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Serve
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Plate immediately with extra Parmesan and chopped parsley or thyme if desired.
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🧀 Optional Add-Ins:
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Spinach or kale (stir in at the end until wilted)
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Truffle oil or mushrooms for an upscale twist
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Swap pancetta for bacon, guanciale, or a veggie substitute