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Very good flavor, but I wish there were more sauce. Next time will double. Par-cook the pasta and finish in the sauce so it soaks up some of the flavor. Also agree with another reviewer that garlic would be welcome in this dish.

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kadiprimo May 16, 2013

Great recipe! I made a few adjustments and am including them so I can repeat this wonderful dish. I doubled the pancetta, mushrooms, Madeira and chicken stock (because we like it a little saucier), and peas. I also added a little more pasta to use up the cellantini and rotini we had leftover. A note about the pasta - the rotini is kind of "soft" for this dish but the cellantini is outstanding in texture. To save time, I boiled the water and pasta while making the sauce and it worked great. The mushrooms were a little too many for the dish and hard to cook down even in the larger pan, so next time I'll use the 8oz recommended. The pancetta is great, but as another reviewer suggested, expensive - I think bacon would work as well and be more economical. I used a sweet vidalia onion, but next time I think I'll use a sharper yellow and increase to 1/2 cup. I might also throw in several cloves of garlic next time. I added a tablespoon of cornstarch dissolved in the cream in step 9 and highly recommend it if you like your sauce a little thicker. Hubby and 22 month old loved it, thanks for the keeper!

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lolablitz August 31, 2010

Nice and easy recipe. I used pancetta, brown mushrooms and sweet peas. I do not cook with cream, so subbed it with half/half and used dried thyme. Delicious. :)

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Lori Mama April 12, 2009

Better than anything you can get in an Italian restaurant chain!

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mkghormley May 09, 2008

I used broccoli instead. I didn't have the marsala so I used a splash of Sherry. I thought the dish was better after the second day. The flavors toned down and blended better. I used the Pancetta for the first time. Two things... it was expensive at $5.00 for 4oz. and we thought it had a very distinct cured, strong flavor. So, you should try the Pancetta first before you venture out making new dishes. I'll try it again, only this time I'll get some Marsala wine and I'll use the peas. Thanks for the recipe!

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scootercrocker June 28, 2006

This is very quick, very much comfort food, a bit bland. I did increase the pasta a little as we prefer a larger proportion of pasta to sauce. There was still plenty of sauce, and it is nice, just... I was wondering about adding garlic. I do think that would give it more zip. Thank you for sharing this recipe with us.

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mianbao September 25, 2005

Excellent pasta! I paid close attention to the ingredients list and didn't change a thing. Loved it as is ;) Thanks for sharing, P4!

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Bev August 31, 2005

This is go good!!! I used fresh asparagus instead of peas and cooked the asparagus with the onions and pancetta and I also used white wine instead of marsala. Turned out perfect. I will be making this recipe again.

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Moe! Larry! Cheese! April 03, 2005
Ziti with Mushrooms, Pancetta & Peas