Creamy mushroom pasta with pancetta
This creamy mushroom pasta is a perfect quick-fix solution for a weekday dinner and is one of the easiest pasta sauce recipes I know. Serve with a peppery rocket salad.
Ingredients
- 400g/14oz pappardelle
- 100-200g/3½-7oz cubed pancetta
- 175g/6oz chestnut mushrooms, finely sliced
- 225ml/8fl oz double cream
- 75g/3oz parmesan cheese, grated
- freshly ground black pepper
Method
Cook the pappardelle according to the packet instructions.
Meanwhile, fry the pancetta in a frying pan over a medium-high heat for about five minutes. When it starts to brown, add the mushrooms and cook for 2-3 minutes, then add the double cream. Once the cream is hot, add the parmesan and stir together well.
Once the pasta is ready, drain and return it to the pan. Add the pancetta mixture and stir through well. Season with some pepper (I find it does not usually need salt because of the salty parmesan and pancetta).
