Pancetta & Porcini Mushrooms Pasta

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I went to my friends house for dinner this summer and had the most DELICIOUS pasta! I am not usually a huge pasta fan…but those Italians sure know how to cook it! I tried the sauce on penne pasta and a Paleo version with parsnip noodles!


3 tbsp. olive oil

1/2 c pancetta, cut into small strips

porcini mushrooms

1/2 onion, finely chopped

red pepper chilli flakes

1/2 c white wine

1 c water

1 small zucchini, shredded

6-7 zucchini flowers, cut into small pieces

1/4 c cream (coconut milk)

3.5 c cooked penne

4 parsnips

*the exact amounts are not critical


  1. In a frying pan fry your pancetta and onion in olive oil. Sauté till onions are transparent then add mushrooms and cook for a couple of minutes.
  2.  Add white wine, red pepper chilli flakes, zucchini & water. When it comes to a boil reduce heat and let it simmer for 45 minutes.
  3. Add the zucchini flowers and cream at the end once you start cooking your pasta noodles. If you are using penne- follow the directions on the box. If you are making parsnip noodles, spiralize into noodles. Add noodles to a frying pan with a bit of water and cook on med heat till soft- about 6 minutes. Don’t cook for too long or they will get mushy.
  4. Serve sauce over noodles. Add fresh parsley for garnish.

xo erin


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