A delicious, simple Mushroom Spinach Pasta made with a creamy Parmesan sauce and crispy guanciale. This comforting pasta is full of flavor, uses minimal ingredients and comes together in about 25–30 minutes — perfect for busy weeknights.
Quick to prepare and satisfying to eat, this recipe balances rich cream and Parmigiano Reggiano with earthy mushrooms, wilted spinach and the salty crunch of guanciale. If you don’t have guanciale, pancetta or good-quality bacon make excellent substitutes.
Scroll down for the full printable recipe, step-by-step photos, tips, variations and a short video tutorial.
Ingredients
Below is a clear photo of the ingredients and substitutions that work well for this dish.
Ingredient notes and substitutions
- Mushrooms – crimini (chestnut) mushrooms were used, but button, cremini, or a wild mushroom mix all work well.
- Spinach – baby spinach is ideal. If using regular spinach, roughly chop before adding so it wilts quickly.
- Guanciale – authentic and delicious, but pancetta or high-quality bacon are fine alternatives.
- Pasta – penne is used here, though any short pasta (rigatoni, fusilli, farfalle) will do.
Step-by-step photos and instructions
Prepare ingredients
Cut the guanciale into thin strips or small cubes. Wipe mushrooms clean with kitchen paper and thinly slice. Finely grate the Parmigiano Reggiano.
Make the pasta sauce
Bring a large pot of water to a rolling boil and salt generously.
Heat a large frying pan or skillet and fry the guanciale over medium heat until it browns and becomes crisp. Remove with a slotted spoon and set aside.
Add the pasta to the boiling water and cook until al dente (about 8–10 minutes, depending on the package).
In the same pan used for the guanciale, add the mushrooms with a pinch of salt and fry until their moisture evaporates and they turn golden.
Return the guanciale to the pan with the mushrooms, then add the cream and about 1/4 cup (60ml) reserved pasta water. Simmer for a couple of minutes.
Add the cooked pasta and the baby spinach to the pan. Toss over the heat until the spinach wilts and the sauce thickens slightly.
Remove from heat, stir in the Parmigiano Reggiano until the sauce is smooth and glossy, then serve immediately.
Recipe tips and FAQs
- Clean mushrooms properly – trim the stem ends and wipe with a damp paper towel; avoid rinsing so they don’t absorb extra water.
- Reserve pasta water – the starchy water helps emulsify the sauce and add silkiness without extra cream. Reserve at least 1/4 cup (60ml).
- Season carefully – guanciale can be quite salty; taste the sauce before adding more salt.
- Variations – add a clove of garlic after the mushrooms cook, or swap guanciale for Italian sausage, pancetta or bacon for a different flavor profile.
Due to the cream, this pasta is best enjoyed fresh. You can refrigerate leftovers and reheat, adding a splash of water or cream to loosen the sauce.
Freezing is not recommended — the texture and creaminess change after freezing and reheating. Best eaten fresh.
More delicious pasta recipes to try
Pasta
Pasta With Green Beans, Tomatoes & Pesto
Pasta
Easy Parmesan Pasta with Butter & Pepper
Pasta
Pasta alla Gricia
Pasta
Bucatini all’Amatriciana
If you try this Mushroom Spinach Pasta, please rate the recipe and share how it turned out in the comments — feedback is always welcome!
Step By Step Photos Above
Most of our recipes include step-by-step photos, helpful tips and a short video to guide you.
Mushroom Spinach Pasta with Crispy Guanciale
By Emily
Ingredients
- 14 oz (400g) penne pasta
- 100 g guanciale (or pancetta/bacon)
- 8 medium crimini mushrooms (about 250g), thinly sliced
- 2 cups baby spinach (about 50g)
- 1/2 cup (120ml) heavy cream (double cream)
- 3/4 cup (about 30g) Parmigiano Reggiano, freshly grated
- 1/4 cup (60ml) reserved pasta water
- Salt and freshly ground black pepper
Instructions
Prepare ingredients
- Cut the guanciale into thin strips or cubes. Wipe mushrooms clean and slice thinly. Finely grate the Parmigiano Reggiano.
Make the pasta sauce
- Bring a large pot of salted water to a boil.
- Fry the guanciale in a large skillet until browned and crispy, then remove and set aside.
- Cook the pasta until al dente (about 8–10 minutes).
- In the guanciale pan, add mushrooms and a pinch of salt; sauté until golden and the liquid has evaporated.
- Return guanciale to the pan, pour in the cream and 1/4 cup (60ml) reserved pasta water. Simmer briefly.
- Add the cooked pasta and spinach, toss over heat until the sauce thickens and the spinach wilts.
- Turn off the heat, stir in Parmigiano Reggiano, adjust seasoning, and serve.
Video
Notes
- Clean mushrooms – trim the stems and wipe with a damp paper towel; avoid soaking them in water.
- Reserve pasta water – the starchy water helps bind and thicken the sauce; save at least 1/4 cup (60ml).
- Season carefully – guanciale varies in saltiness, so taste before adding extra salt.
- Variations – add a minced garlic clove after the mushrooms cook, or try Italian sausage in place of the cured pork.
Helpful Info for All Recipes
- I typically use extra virgin olive oil unless specified otherwise.
- Vegetables are medium-sized unless noted.
- All recipes are tested using a fan (convection) oven where applicable.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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