Penne Alla Panna Recipe

Boil pasta

Bring a large pot of water (about 4–5 quarts) to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz gluten-free penne and cook until just al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

While the pasta cooks, finely chop 1 small yellow onion and mince 2 cloves garlic. Slice 8 oz baby bella mushrooms and dice 6 oz ham into roughly 1/2-inch pieces.

Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter and 1 teaspoon olive oil. When the butter foams and oil shimmers, add the chopped onion. Sauté 4–5 minutes until translucent and beginning to soften.

Add the sliced mushrooms to the skillet and increase heat to medium-high. Cook 5–6 minutes, stirring occasionally, until mushrooms release their moisture and start to brown.

Stir in the minced garlic and diced ham. Cook 1–2 minutes until the garlic is fragrant and the ham warms through and gains a little color.

Reduce heat to medium-low. Pour in 1 cup heavy cream and 1 cup milk, stirring to combine. Add 1 teaspoon Italian seasoning and let the mixture come to a gentle simmer — do not boil vigorously. Simmer 3–4 minutes until the sauce slightly thickens.

Stir in 3 tablespoons freshly grated Parmesan cheese until melted and integrated. Taste and season with freshly ground black pepper (about 1 teaspoon) and salt as needed. If the sauce seems too thick, add up to 1/2–1 cup reserved pasta water, a few tablespoons at a time, until you reach a silky sauce that will coat the pasta.

Add the drained penne to the skillet and toss gently over low heat so the pasta is fully coated and heated through, 1–2 minutes. If necessary, add more reserved pasta water to loosen the sauce and help it adhere to the pasta.

Remove from heat. Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon lemon zest, if using. Adjust final seasoning.

Serve immediately, passing additional grated Parmesan at the table.