Pork Family friendly Italian

Mushroom, pancetta and rocket fettuccine

Name: Mushroom, pancetta and rocket fettuccine
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: /italian
Ingredients: 4 large flat mushrooms; 2 thyme sprigs, leaves chopped; 2 garlic cloves, finely chopped; 3/4 cup (185ml) extra virgin olive oil; 1/2 onion, finely chopped; 200g thinly sliced pancetta, cut into strips; 450g packet egg pasta; 1 cup rocket leaves; Shaved pecorino cheese, to serve

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Mushroom, pancetta and rocket fettuccine

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by delicious. team

delicious. team

Oct 03, 2015

An almost-vego meal that uses hearty mushrooms and salty pancetta to elevate pasta to new levels.

4 large flat mushrooms
2 thyme sprigs, leaves chopped
2 garlic cloves, finely chopped
3/4 cup (185ml) extra virgin olive oil
1/2 onion, finely chopped
200g thinly sliced pancetta, cut into strips
450g packet egg pasta
1 cup rocket leaves
Shaved pecorino cheese, to serve

Method

1.

Preheat oven to 180°C. Place the mushrooms, thyme, a quarter of the garlic and 3 tbs oil in a bowl. Season, then toss to combine. Place on a baking tray and bake for 10-15 minutes until mushrooms are tender. Cut the mushrooms into bite-sized pieces, then set aside.
2.

Heat the remaining 1/2 cup (125ml) oil in a large pan over medium heat. Add onion and remaining garlic and cook, stirring, for 2-3 minutes until onion softens. Add pancetta and cook for 3-4 minutes until crispy, then add mushrooms and cook for a further 2-3 minutes.
3.

Meanwhile, cook the pasta according to packet instructions. Drain, then add to pan of mushrooms with rocket and toss to combine.
4.

Season with plenty of pepper, then divide among bowls and serve topped with pecorino.