Recently on La Fuji Mama, she posted about a creamy pasta that is a favorite in their household.
This reminded me that I hadn't made this recipe in awhile. I also had bought some Italian parsley that I wanted to use up.
Since kinoko (mushrooms) are in season here, I decided to adjust the recipe to accommodate some kinoko.
I lessened the amount of pancetta and added a package of shimeji (tricoloma) & a package of maitake (hen of woods).
We had the pasta with some carrot salad topped with marinated onions.
It was a great Sunday dinner.