Creamy Mushroom and Pancetta Pasta
Preparation
10 minutes
Cooking
20 minutes
Serves
4
Ingredients
400g spaghetti or tagliatelle pasta
1 tbsp olive oil
4 flat, larger mushrooms, stems removed and sliced
100g Northside Fine Foods Mild Pancetta, coarsely chopped
2 garlic cloves, crushed
125ml white wine
125ml chicken stock
250g cream cheese
Northside Fine Foods Italian Grated Parmesan for serving
Method
1. Bring a saucepan of water to the boil and cook the pasta per the packet instructions (these may vary between brands and pasta types)
2. Whilst that is cooking, heat the oil in a large fry pan on medium heat and cook off the pancetta and mushrooms, stirring occasionally. Fry until golden and then add the garlic. Cook for another minute
3. Increase the heat to high and add the wine. Simmer for 2-3 minutes to allow the alcohol to burn off. Once most of the liquid has evaporated, stir in the stock
4. Stir in the cream cheese and about 60ml of water from the pasta
5. Add your drained pasta to the mushroom mixture ensuring that all pasta is coated in the creamy sauce
6. Serve with some extra pancetta and Parmesan on top