Name: Spinach tagliatelle with mushroom and pancetta
Cook time: 50 min
Yield: 4
Ingredients: 50g butter; 100g pancetta, cubed; 500g mixed mushrooms, sliced; salt, to taste; 500g tagliatelle; 60g Parmesan, freshly grated; 40ml fresh flat-leaf parsley, to garnish

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A dish for all seasons.

Print Recipe

Spinach tagliatelle with mushroom and pancetta

Serves: 4

Cooking Time: 50 mins

Ingredients

50g butter
100g pancetta, cubed
500g mixed mushrooms, sliced
salt, to taste
500g tagliatelle
60g Parmesan, freshly grated
40ml fresh flat-leaf parsley, to garnish

Instructions

Melt the butter in a frying pan and sauté the pancetta for about 2 minutes. Add the mushrooms and season. Cook for about 8 minutes, stirring continuously.

In plenty of salted boiling water cook the tagliatelle until al dente. Drain.

Pour the pasta into the frying pan with the sauce and toss to combine.

Serve the pasta with plenty of Parmesan and parsley while still hot.