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Penne with pancetta

Fennel salad


Total: 30 min


10 min


20 min


2 servings
  • 120 g whole-wheat pennes
  • 80 g Mushrooms
  • 1 Fennel
  • 1 Lemon
  • 1 teaspoon Parsley
  • 25 g Parmesan cheese
  • 1 tablespoon Crème fraîche half fat
  • 10 g Butter
  • 15 mL Olive oil
  • 5 mL Lemon juice
  • 1 pinch Salt
  • 1 pinch Pepper
  • 50 g Pancetta
  • 1 garlic clove


  • Peel and thinly slice the fennel. Put in a salad bowl and mix with 1 tablespoon of olive oil and 1 teaspoon of lemon juice. Add salt and pepper.
  • Peel and slice the garlic. Rinse, dry and slice the mushrooms. Wash and chop the parsley.
  • Cook the pasta al dente in a large volume of salted boiling water as indicated on the package.
  • In the meantime, brown the pancetta in a frying pan over low heat until crisp. Take it out and set aside.
  • Put the mushrooms in the frying pan with the butter and garlic. Cook until the mushrooms lose all their water. Add the cream, salt, pepper and set aside in a warm place.
  • Drain the pasta and put it back in the saucepan. Add the pancetta, the mushroom sauce, the parmesan and mix.
  • Immediately serve the penne with pancetta sprinkled with parsley along with fennel salad.

Recipe tips

  • You can compensate for diet slip-ups by not using elevators and escalators!