Mafalda Pasta & Pancetta Breadcrumbs with Creamy Tomato Sauce & Mushrooms

Mafalda Pasta & Pancetta Breadcrumbs

with Creamy Tomato Sauce & Mushrooms

30 MIN
2 Servings
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From the Test Kitchen

Here, mafalda pasta and earthy mushrooms are tossed with a vibrant tomato sauce, which highlights capers, shallot, and a bit of smooth mascarpone. To create an elevated garnish for this dish, we’re toasting crisp breadcrumbs with rich pancetta for an irresistible, salty crunch.
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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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ingredients
Mafalda Pasta & Pancetta Breadcrumbs with Creamy Tomato Sauce & Mushrooms
Title
  • 3 oz Diced Pancetta
  • 6 oz Mafalda Pasta
  • 4 oz Mushrooms
  • ½ oz Salted Butter
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Tomato Paste
  • 2 Tbsps Mascarpone Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Capers
  • 1 Shallot
Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Using a damp paper towel, gently brush off any dirt from the mushrooms, then thinly slice. Halve, peel, and thinly slice the shallot.

Cook the pasta
2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Make the pancetta breadcrumbs
3 Make the pancetta breadcrumbs

Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the breadcrumbs. Cook, stirring constantly, 1 to 2 minutes, or until browned and the pancetta is cooked through. Transfer to a plate. Rinse and wipe out the pan.

Cook the mushrooms & make the sauce
4 Cook the mushrooms & make the sauce

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced shallot in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the capers and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened. Turn off the heat.

Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pan, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the pancetta breadcrumbs. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Using a damp paper towel, gently brush off any dirt from the mushrooms, then thinly slice. Halve, peel, and thinly slice the shallot.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly.

Cook the pasta
Make the pancetta breadcrumbs
3 Make the pancetta breadcrumbs

Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the breadcrumbs. Cook, stirring constantly, 1 to 2 minutes, or until browned and the pancetta is cooked through. Transfer to a plate. Rinse and wipe out the pan.

4 Cook the mushrooms & make the sauce

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced shallot in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the capers and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the sauce is slightly thickened. Turn off the heat.

Cook the mushrooms & make the sauce
Finish the pasta & serve your dish
5 Finish the pasta & serve your dish

To the pan, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the mascarpone until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the pancetta breadcrumbs. Enjoy!

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