creamy mushroom pancetta pasta in a bowl
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5 from 2 votes

Homemade Creamy Baked Pancetta Macaroni

Homemade Creamy Baked Pancetta Macaroni, a fast and easy any night Family Dinner Pasta Dish. Made with sautéed mushrooms and bacon and a little cream make this Macaroni and Cheese Recipe a little different but so Yummy.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Pasta
Cuisine: Italian
Servings: 6 servings
Calories: 308kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 1 tablespoon olive oil
  • 1 cup sliced pancetta in small sticks (130 grams)
  • 2 1/4 cups sliced mushrooms ( cut in half then sliced) (200 grams)
  • 2 tablespoons fresh chopped Italian parsley
  • 1/2 cup whole cream (115 grams)
  • 4 cups cooked short pasta (400 grams)
  • 3/4 cup freshly grated parmesan cheese (75 grams)


  • Pre-heat oven to 400° (200° celsius).
  • With 1 tablespoon of softened butter grease a medium- sized oven save pan  (approximately 10-12 inch 25-30 cent). 
  • Boil water for the pasta and cook to very al dente. Drain well.
  • In a medium-sized oven save pan (approximately 10-12 inch 25-30 cent), add 1 tablespoon of olive oil and pancetta, cook on medium heat for 2 minutes, then add the sliced mushrooms (no need to add salt because they will get salt from the pancetta drippings, add a small amount of pepper if desired). parsley** and cook on medium heat for approximately 5-10 minutes until golden, stir occasionally, making sure they don't burn.
  • Then add the cream and heat for 2-3 minutes, add the drained pasta and gently combine.  Sprinkle with Parmesan Cheese and bake for approximately 20 minutes.  Serve immediately.  Enjoy!
  • **I like to add a little (1/2 teaspoon) oregano and a dash or two of hot pepper flakes instead of pepper.


Calories: 308kcal | Carbohydrates: 31g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 217mg | Potassium: 193mg | Fiber: 2g | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 2.6mg | Calcium: 160mg | Iron: 0.8mg