Penne pasta out of the oven with pancetta and mushrooms

Dear readers,

And the last recipe of my Easter dinner: the main course. This recipe is so amazing. It’s so delicious and super easy to make. Furthermore, you can make it before hand, so if you have visitors you only have to put it in the oven. Try it!


Penne pasta out of the oven with pancetta and mushrooms
Serves 4

Preparation: 20 min
Baking: 15-20 min

ø Deep oven dish



  • 400 g mixed mushrooms (shiitakes, oyster mushrooms, brown mushrooms)
  • 400 g penne
  • 2 tbsp olive oil
  • 2 cloves of garlic, sliced fine
  • 2 sjalots, sliced fine
  • 250 g pancetta, in strokes
  • 2 tbsp balsamic vinegar
  • 50 ml white wine or stock
  • 1 tbsp sliced sage or thyme
  • 50 g arugula, roughly chopped
  • 50 g walnuts, roughly chopped
  • 200 ml crème fraîche
  • 3 eggs
  • 100 g parmesan cheese
  • 2 tbsp bread-crumbs


  1. Heat up the oven to 180 °C (355 F)
  2. Cut up the mushrooms into rough chunks
  3. Boil the pasta
  4. Heat up the oil and bake the garlic and the sjalots
  5. Add the pancetta and bake for 3-4 minutes
  6. Add the mushrooms and bake for 2 minutes at high heat
  7. Add the balsamic vinegar, the white whine and the sage and boil down a bit
  8. Add the penne pasta, half of the arugula and the walnuts and scoop through
  9. Mix the crème fraîche with the eggs and salt and pepper
  10. Pour this mixture over the pasta
  11. Sprinkle the parmesan cheese mixed with the bread crumbs over the pasta
  12. Bake the pasta in the oven for 10-15 minutes until the cheese is melted and golden
  13. Serve with the rest of the arugula

Credit goes to https://www.boodschappen.nl/recept/penne-uit-de-oven-met-pancetta-en-paddenstoelen/


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