Creamy Mushroom & Pancetta Pappardelle
A richy, creamy pasta dish
Al dente pappardelle tossed through a creamy mushroom, pancetta and herb sauce - yum!
Ingredients
- 2 Tbsp Butter or olive oil
- 2 shallots, finely chopped
- 6 thin slices pancetta, chopped
- 200g small white button, sliced finely
- 2 sprigs of fresh thyme
- 1 teaspoon lemon zest
- 2 tablespoons dry sherry or white wine
- 150mls single cream
- 350g Pappardelle or other pasta
- 1 Tbsp lemon juice
- 1/2 cup finely shredded soft green herbs such as basil, chervil, flat leaf parsley, dill, tarragon, coriander
- Parmesan cheese to serve
Method
- Bring a large pot of salted water to the boil.
- Heat the butter or oil in a frying pan over a medium heat and cook the shallots and pancetta for 5 minutes. Add the button mushrooms, thyme, lemon zest and a good sprinkle of salt. Cook for 5 minutes, stirring. Add the sherry or wine and let bubble then add the cream and bring to a low, steady simmer. Simmer for 5 minutes until thickened slightly.
- Cook the pasta until al dente then drain.
- Combine the pasta and sauce with the lemon juice, basil and coriander and season with freshly ground black pepper.
- Serve with parmesan cheese.
