Photo: Andrew Ridley
Penne with Pancetta, Sage, and Mushrooms
11 ingredients
Makes 6 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
791
Calories
53g
Protein
54g
Fat
18g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Bacon | 1 slice cooked (8g) | 43 |
| Shiitake | 1/2 cup (73g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups low-salt beef broth
- 1 cup dry red wine
- 3 tablespoons olive oil, divided
- 12 ounces assorted fresh mushrooms (such as oyster, crimini, and stemmed shiitake), cut into large pieces
- Kosher salt and freshly ground black pepper
- 8 ounces thinly sliced pancetta (Italian bacon), coarsely chopped
- 6 tablespoons (3/4 stick) unsalted butter, cut into 1/2" cubes
- 3 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 pound penne rigate
- 1 cup finely grated Parmesan (2 ounces), divided
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes