Name: Mushroom, pancetta and red wine pappardelle
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 250 gram pappardelle; 30 gram butter; 1 tablespoon (20ml) olive oil; 150 gram pcncetta, sliced; 300 gram swiss brown mushrooms, sliced; 3 clove garlic, minced; 1 1/2 teaspoon thyme leaves; 2/3 cup (165ml) merlot or rich red wine; 1/2 cup (125ml) chicken; stock; 3/4 cup (185ml) cream; grated parmigiano-reggicno, to serve

Mushroom, pancetta and red wine pappardelle

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Serves 2

Prep

10M

Cook

15M

Total

25M

Ingredients

250 gram pappardelle

30 gram butter

1 tablespoon (20ml) olive oil

150 gram pcncetta, sliced

300 gram swiss brown mushrooms, sliced

3 clove garlic, minced

1 1/2 teaspoon thyme leaves

2/3 cup (165ml) merlot or rich red wine

1/2 cup (125ml) chicken

stock

3/4 cup (185ml) cream

grated parmigiano-reggicno, to serve

Method

1.Bring a large saucepan of salted water to the boil over high heat. Cook the pasta according to packet instructions. Drain.

2.In a frying pan, heat the butter and oil over high heat. Cook the pancetta and mushrooms 5 minutes before adding the garlic and thyme. Cook for a further 1-2 minutes, stirring regularly.

3.Add the wine and stock; reduce by half. Stir through the cream, bring to the boil, then simmer 2 minutes and remove from heat. Add the pasta and stir through. Serve topped with parmigiano-reggiano cheese.

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