Pancetta Mushroom Tagliatelle
This simple recipe makes a delicious creamy pancetta and mushroom tagliatelle. This recipe is perfect if you’re looking for quick meal that you can have ready in around 20 minutes.
Servings: 4 servings
Calories: 582kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 180g pancetta slices You can also use streaky bacon. Cut into smaller pieces.
- 1 medium onion chopped
- 50g cherry tomatoes cut in halves
- 1 teaspoon butter
- 180g mushrooms chopped
- 4 teaspoon parsley plus some for garnish
- 315g Tagliatelle dried weight = 10 nests
- 120g crème fraiche
- ½ teaspoon black pepper
- ½ teaspoon salt optional
- 60g cheddar cheese
Instructions
- Add the olive oil to a frying pan and place it on a high to medium heat. Allow the oil to heat then add the pancetta and cook while stirring for 2 minutes. After 2 minutes, add the onions to the pancetta and cook for another 2 minutes while continually stirring. Add the cherry tomatoes to the pancetta and onions and cook for 2 minutes or until the pancetta is cooked throughout.
- Remove all of the content from the pan and add it to a bowl then set aside. To the same pan, add 1 teaspoon butter and cook the mushrooms for 4 minutes then add the pancetta, onions and tomatoes back to the pan and mix them all together. Sprinkle in some parsley then turn off the heat while you cook the pasta.
- Add the pasta to a large pan of boiling water and cook according to the time on the packaging. I usually cook dried pasta for 9 minutes. Strain the pasta and add it back to the pot you cooked it in. Stir in the creme fraiche then add black pepper and salt if using. Add the pancetta, onions, tomatoes and mushrooms to the pasta and mix everything together. Serve then top with cheese and parsley.