Spring Pasta with Pancetta and Mushrooms in Cream Sauce
A comforting spring pasta featuring crispy pancetta, golden mushrooms, and bright peas in a rich cream sauce. The combination of savory pancetta and earthy mushrooms creates depth, while fresh peas add a pop of color and sweetness. A touch of lemon zest brightens the entire dish. Perfect for weeknight dinners or casual entertaining when you want something elegant yet approachable. The gluten-free pasta makes this accessible to those with dietary restrictions without sacrificing flavor or texture.
Ingredients
- 4 oz pancetta, chopped
- 2 cloves shallots, diced
- 8 oz gluten-free fusilli pasta
- 8 oz mushrooms, sliced
- 1 cup peas, fresh or frozenfrozen peas1:1
More convenient
- 1 Tbsp butter
- 1 Tbsp cooking oil
- ½ tsp Italian seasoning
- 2 Tbsp gluten-free flour
- ¾ cup stock
- ¾ cup half and half
- 1 tsp lemon zest
- ½ tsp black pepper
- 1 oz parmesan cheese, grated(optional)
Instructions
- 1
Heat a large saute pan over medium-high heat and add butter, then pancetta and mushrooms
- 2
Saute until mushrooms are deep golden brown and tender, season with salt and set aside
- 3
Return pan to heat and add oil, then shallots
- 4
Saute until shallots are nearly soft
- 5
Stir in Italian seasoning and flour until no dry spots remain
- 6
Pour stock into pan while whisking and bring to a simmer
- 7
Pour half and half into pan and simmer until sauce thickens slightly
- 8
Add fresh peas with half and half, or frozen peas after sauce thickens
- 9
Stir pasta, pancetta, and mushrooms into sauce
- 10
Taste and season with salt if needed
- 11
Top pasta with lemon zest, black pepper, and grated cheese
Tips
Look for pre-chopped pancetta and pre-sliced mushrooms to save prep time.
Add fresh peas with the half and half, but frozen peas after the sauce thickens to prevent overcooking.
Whisk constantly when adding stock to prevent lumps from forming in the sauce.
Good to Know
Refrigerate leftovers for up to 3 days. Reheat gently with a splash of stock or cream to loosen sauce.
Can prepare pancetta-mushroom mixture up to 1 day ahead. Reheat before combining with sauce.
Serve immediately while hot with additional parmesan and black pepper on the side.
Common Mistakes
Don't overcook mushrooms to avoid them becoming soggy and losing their meaty texture.
Whisk constantly when adding stock to avoid lumps in the cream sauce.
Substitutions
Gluten-Free Swaps
5
General Alternatives
FAQ
Can I make this dairy-free?
Substitute coconut cream for half and half and use vegan butter. Omit parmesan or use nutritional yeast for cheesy flavor.
What if I don't have pancetta?
Bacon works well as a substitute, or omit entirely for vegetarian version. Add extra mushrooms for more substance.
How long will leftovers keep?
Store in refrigerator for up to 3 days. Reheat gently with splash of stock or cream to restore creamy texture.