This dish is a perfect quick-fix solution for a weekday dinner and is one of the easiest pasta sauce recipes I know. Serve with a peppery rocket salad.
400g/14oz pappardelle
100-200g/3½-7oz cubed pancetta
175g/6oz chestnut mushrooms, finely sliced
225ml/8fl oz double cream
75g/3oz parmesan cheese, grated
freshly ground black pepper
Cook the pappardelle according to the packet instructions.
Meanwhile, fry the pancetta in a frying pan over a medium-high heat for about five minutes. When it starts to brown, add the mushrooms and cook for 2-3 minutes, then add the double cream. Once the cream is hot, add the parmesan and stir together well.
Once the pasta is ready, drain and return it to the pan. Add the pancetta mixture and stir through well. Season with some pepper (I find it does not usually need salt because of the salty parmesan and pancetta).
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
See more chestnut mushrooms recipes
Rioja-braised lamb shanks with chorizo and garlic
See more Lorraine Pascale recipes
BBC © 2012 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
