Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 200 g penne
- 100 g bacon cubes (preferably pancetta)
- 250 g mushrooms, sliced
- 1 clove (s) garlic, finely chopped
- 1 shallot (s), finely chopped
- 200 g peas, frozen
- 50 ml white wine
- 2 tablespoon tomato paste
- 50 ml meat broth
- 150 ml cream
- Thyme, preferably fresh
- Parsley, finely chopped
- salt and pepper
- Parmesan
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet.
- Put the bacon cubes in a pan and fry them. Add shallots and sauté until translucent. Fry the mushrooms until they turn a nice color. Now add the garlic. Stir in the tomato paste and let it sweat a little. Deglaze with the white wine.
- Stir in the broth and simmer. Pour the cream, add the peas and thyme and simmer gently for 5 minutes. Season to taste with salt and pepper. Finally add the parsley.
- Mix the drained pasta with the sauce and serve. Sprinkle with freshly grated parmesan cheese.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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