Italian Creamy Mushroom and Pancetta Pasta

Ingredients (serves 2)

160g Pasta

100g Pancetta or Guanciale, cut in strips

150g Mushrooms, sliced

300ml Double Cream

3tbps Olive Oil

Salt and Pepper to taste

Method

Cook your pasta in boiling salted water for 2 minutes less than what’s indicated on the package. Then, to a large frying pan over medium-high heat add the olive oil and pancetta/guanciale; cook it until golden and crispy then set aside.

To the same pan, add the sliced mushrooms and season with salt and pepper. When they turn golden and soft (about 7 minutes), add double cream and cook until reduced.

Drain your pasta and add it to the mushrooms pan followed by around 70% of the pancetta/guanciale and mix all until combined.

Dish out, top with black pepper and the rest of the pancetta/guanciale and black pepper. Enjoy!