A dish for all seasons.
Spinach tagliatelle with mushroom and pancetta
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
1
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.
2
In plenty of salted boiling water cook the tagliatelle until al dente. Drain.
3
Pour the pasta into the frying pan with the sauce and toss to combine.
4
Serve the pasta with plenty of Parmesan and parsley while still hot.
