This is the absolute perfect time of year for comfort food and I think you are hard pressed to find a more comforting dish than a bowl of creamy pasta! I really enjoy cooking but some times it’s nice to put together something that is as quick to make as it is delicious and this pancetta and mushroom pappardelle is no exception and a real favourite in our house. Making alfredo style sauces can be a bit of a faff so when I discovered Chef Panna Al Funghi by Ciao Gusto on Ocado over a year ago I was so happy, it’s the perfect creaminess with a hint of mushroom that makes the most epic creamy pasta with next to no effort!
I thought I would share the recipe I use with you, it takes about 20 minutes to put together and honestly it’s the best creamy pasta I’ve ever tasted…
Pancetta & Mushroom Pappardelle
Ingredients List (serves 2 hungry adults):
2 x 125g Chef Parmalat Cooking Cream Porcini Mushrooms
160g Dried Papperdelle
1 x Pack of Pancetta (300g)
1 x Pack of Chestnut Mushrooms
1 x Pack of Button Mushrooms
3-4 Medium Garlic Cloves (if you are a garlic lover like me!)
Fresh Parsley to serve
Bringing a pan of water to the boil add the dried Pappardelle and cook on a medium heat for 8-12 minutes
Whilst cooking chop the chestnut and button mushrooms, I like to alternate between finely chopped and sliced mushrooms for lots of texture
If you have a garlic slicer then slice the garlic cloves, if not then use a garlic press.
Heat a teaspoon of oil and add garlic slices on a low heat to avoid burning, once soft add the pancetta for 3-4 minutes until completely cooked through, add the mushrooms and stir them through the garlic and pancetta until softened.
Take a minute to allow the mix to cool and drain the pasta putting it aside
Stir through the Chef Parmalat Cooking Cream Porcini Mushroom Sauce (I use both little boxes for a really creamy sauce!) and the fold in the Pappardelle, coating it evenly in the sauce and mixing through the pancetta and mushrooms well.
Finally, chop up some fresh parsley (or use dried if you prefer) and after ladling the pasta on to big plates sprinkle liberally and serve!
If you are looking to make this vegan then simply remove the pancetta and I really like the Valsoia Soy Cream blended with portobello mushrooms and a teaspoon of garlic powder!
I really love this dinner, it’s so comforting but a bit decadent too, perfect for any day of the week but also fancy enough for date night, if you decide to make it then please let me know what you think!
This is a Collaborative Post with Ciao Gusto, all opinions are my own.