White Wine Pasta with Roasted Mushroom (Updated Recipe)

One of the most searched for dishes on this website is my White wine mushroom pasta and for good reason, it’s by far one of my most favorite dishes to make because it’s simple enough to make on any weekday but still very fancy enough to impress someone. Trust me :) it’s comforting, yet fancy.

I wanted to originally just update the photos, but I figured I should update the entire recipe as well! The only difference between this recipe and the original is the addition of pancetta, the use of bucatini and the mixed mushrooms.

Honestly, this is one of my favorite dishes for a reason. It’s delicious, comforting, easy and if you love mushrooms and pasta as much as I do, you’ll love this dish too!

Here Are the Step by Step Details:

First, slice your mushrooms, or leave them whole, it’s up to you! Lay them on a baking sheet and add a small amount of the pancetta (you’re going to use the rest of the pancetta in the pasta sauce) and some fresh thyme sprigs, drizzle with olive oil, make sure the mushrooms are coated then place 1/4 cup butter on top of the mushrooms. Transfer the mushrooms to the oven and roast on 400 for about 20 minutes, make sure you toss them halfway through (very important).

While the mushrooms are roasting, boil the pasta according to the package direction. You want to make sure that the mushrooms and the pasta are done around the same time (don’t let the pasta cool down too much)

To make the pasta sauce, heat olive oil in large skillet over medium-high. Add the garlic, the rest of the pancetta, red pepper flakes (add as much or as little as you’d like) lemon zest + juice and cook undisturbed for 5 minutes or until the garlic and pepper become fragrant and the pancetta is cooked. Add the rest of the butter and the thyme.

You’re going to slowly pour the wine into the pan and after a couple of minutes, add the mascarpone, pecorino and parmesan and bring to a simmer over medium-low heat. Make sure you stir the sauce!

Once the pasta is done boiling, stir the pasta into the sauce and season with salt and pepper. Cook for 3-5 minutes until warmed through. I added about 1/4 cup of the pasta water to the sauce this step isn’t necessary but it does help bring the sauce together.

To finish off this dish, pasta into bowls then top it off with the roasted mushrooms, more cheese (because, duh) pepper, flaky sea salt and herbs. If you have leftover sauce from the mushrooms, make sure you pour that over the pasta as well!

If you make this recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys and of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!