Pasta With Pancetta and Mushrooms
Savoury, Rich, Full of Flavour and made with Cannabutter. The perfect pasta dish!
Servings: 4 people
Cost: 25 +/-
Equipment
- Non stick frying pan
- Pot to boil pasta
- Sharp knife
- Cutting Board
- measuring cups & spoons
Ingredients
- 1 pkg pasta penne is a great choice
- 3 oz package of pancetta bacon
- 3 tbsp cannabutter
- 10 oz package of fresh mushrooms
- 1 tbsp minced garlic
- 1/2 cup heavy cream
- 1/4 tsp Italian seasoning
- 1/4 cup parmesan freshly grated
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- Meanwhile, cook pancetta in a large skillet over medium heat until browned but not crispy, about 5 minutes. Drain on a paper towel-lined plate and set aside.
- Pour pancetta grease out of the skillet, and add cannabutter. Increase heat to medium-high and stir in sliced mushrooms. Cook and stir until the mushrooms have softened and released their liquid. Add the minced garlic, and cook 2 more minutes. Reduce heat to medium-low, then stir in cream and Italian seasoning. Simmer until the sauce has thickened slightly.
- To serve, toss the cooked penne with the sauce, and sprinkle with Parmesan cheese.