Mushroom & Pancetta Spaghetti

  • Serves: 4
  • Cooks In: 20 minutes
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Ingredients

400g dried spaghetti
200g thinly sliced pancetta, shredded
1/3 cup olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
500g cup mushrooms, thickly sliced
60g parmesan cheese, finely grated
¼ cup chopped flat-leaf parsley

Method

1

Cook spaghetti in a large saucepan of salted boiling water, according to packet directions, until al dente.

2

Meanwhile, heat a large frying pan over high heat. Add pancetta and cook, stirring often, for 4-5 minutes until pancetta is crisp. Remove to a plate and set aside.

3

Add 2 tbs oil to the frying pan and heat over medium heat, add onion and garlic and cook 4 minutes until soft. Add the mushrooms, increase heat to high and cook, stirring often, for 4 minutes or until mushrooms are tender and golden. Set pan aside.

4

Drain spaghetti and return to the hot saucepan. Add pancetta, mushrooms and remaining oil. Toss gently over low heat for 2 minutes or until heated through. Remove from the heat, add the parsley and half the parmesan, season with salt and pepper. Toss well to combine.

5

Spoon into serving bowls, top with remaining parmesan and serve immediately.

Ingredients

 400g dried spaghetti
 200g thinly sliced pancetta, shredded
 1/3 cup olive oil
 1 brown onion, finely chopped
 2 garlic cloves, crushed
 500g cup mushrooms, thickly sliced
 60g parmesan cheese, finely grated
 ¼ cup chopped flat-leaf parsley

Directions

1

Cook spaghetti in a large saucepan of salted boiling water, according to packet directions, until al dente.

2

Meanwhile, heat a large frying pan over high heat. Add pancetta and cook, stirring often, for 4-5 minutes until pancetta is crisp. Remove to a plate and set aside.

3

Add 2 tbs oil to the frying pan and heat over medium heat, add onion and garlic and cook 4 minutes until soft. Add the mushrooms, increase heat to high and cook, stirring often, for 4 minutes or until mushrooms are tender and golden. Set pan aside.

4

Drain spaghetti and return to the hot saucepan. Add pancetta, mushrooms and remaining oil. Toss gently over low heat for 2 minutes or until heated through. Remove from the heat, add the parsley and half the parmesan, season with salt and pepper. Toss well to combine.

5

Spoon into serving bowls, top with remaining parmesan and serve immediately.

Mushroom & Pancetta Spaghetti

Tags:

 Dinner, Pasta, Quick n Easy

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