- Serves: 4
- Cooks In: 20 minutes
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Ingredients
400g pappardelle pasta
1 tbs olive oil
3 large French shallots (see tip), thinly sliced
2 garlic cloves, crushed
200g spicy pancetta, chopped
200g cup mushrooms, thinly sliced
200g Swiss brown mushrooms, thinly sliced
300ml thickened cream
1/3 cup flat-leaf parsley, chopped
50g, parmesan, finely grated
Method
1
Cook pasta following packet directions until al dente.
2
Meanwhile, heat oil in a large frying pan over medium heat. Add shallots, garlic and pancetta. Cook, stirring occasionally, for 5 minutes. Add mushrooms, increase heat to high and cook for 3 minutes.
3
Stir in cream and season with salt and pepper. Reduce heat to medium and simmer gently for 5 minutes or until sauce is reduced slightly.
4
Drain the pasta and return to the hot pan, pour over the mushroom sauce, add the parsley and three-quarters of parmesan and toss over low heat until combined. Serve topped with remaining parmesan.
Ingredients
400g pappardelle pasta
1 tbs olive oil
3 large French shallots (see tip), thinly sliced
2 garlic cloves, crushed
200g spicy pancetta, chopped
200g cup mushrooms, thinly sliced
200g Swiss brown mushrooms, thinly sliced
300ml thickened cream
1/3 cup flat-leaf parsley, chopped
50g, parmesan, finely grated
