Monday, February 14, 2011

Restaurant-Style Mushroom Pancetta Pasta

We've been making this pasta dish once a week - that's how good it is. This serves two people, so double if you are cooking for more. You can use any type of pasta - papardelle, fettucine, spaghetti, gnocchi or tortellini - whatever your tummy feels like!

Restaurant-Style Mushroom Pancetta Pasta
1 box/bag pasta
1 tablespoon butter
1 tablespoon olive oil
2 cloves of garlic, chopped
1 medium yellow onion, chopped
1 pound baby portabella mushrooms, sliced thinly
50 grams pancetta, small cubes
1/4 cup white wine
150 ml heavy whipping cream
1 spring onion, sliced
1-2 tablespoons fresh parsley, chopped
freshly shaved parmesan, to serve

1. Put butter and olive oil in a large nonstick pan, and heat over medium heat. Add garlic, onion and mushrooms, and cook, stirring frequently, until softened.
2. Meanwhile, bring a large pot of water to a boil. Cook pasta until al dente and drain (don't rinse!).
3. Add the pancetta to the pan and cook for another 3-4 minutes.
4. Add the white wine to the pan and cook until the alcohol has cooked off, about 1-2 minutes.
5. Pour in the whipping cream and add in the spring onions. Stir well and bring down to medium low heat. Cook gently for another 8 minutes, until the sauce has thickened.
6. Put the cooked pasta into the sauce pan and combine well. Season with salt and pepper, to taste.
7. Sprinkle with fresh parmesan cheese and parsley, and enjoy!

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