Mushroom and Pancetta Fettuccine
Creamy pasta with mushrooms, garlic, and pancetta. You can’t go wrong.
Print Pin RateServings: 2
Ingredients
- 220 g Pasta I used fettuccine
- 150 g Pancetta
- 40 g Butter
- 300 g Chestnut mushrooms cut into quarters
- 4 Cloves of garlic chopped
- 120 ml Vegetable stock
- 150 ml Double cream
- 50 g Parmesan grated
- 15 g Parsley chopped
Instructions
- Cook the pasta in salted boiling water for two minutes less than the packet states.
- Add the pancetta into a dry pan, cook over a medium to high heat until it’s crispy.
- When it’s crispy, use a slotted spoon to remove the pancetta from the pan and set it aside. Leave the fat in the pan.
- Add the butter and turn the heat up to high. Chuck in the mushrooms and cook for about 5 minutes, stirring occasionally until they are browned all over.
- Add in the garlic and cook for a further minute.
- Turn the heat back down to a medium to high. Pour in the vegetable stock and double cream.
- Bring to the boil, by now the pasta should be al dente. Add the pasta to the sauce along with some pasta water.
- Grate in the parmesan and stir well. Taste for seasoning, it will need a bit of black pepper.
- Turn off the heat and sprinkle in the chopped parsley. Toss together then plate up and serve with more grated parmesan.
5 comments on “Mushroom and Pancetta Fettuccine”
Delightful flavour, works exactly as instructed with ingredients as specified. Thank you for sharing this recipe.
This is delish
Tastes amazing! Very quick and easy recipe. My son loved it too!
As someone who is short of time
This is a great, quick to cook and delicious recipe
Amazing recipe, very easy to make and quick.