This simple recipe makes a delicious creamy pancetta and mushroom tagliatelle. This recipe is perfect if you’re looking for quick meal that you can have ready in around 20 minutes.
November to December is the busiest times of the year for us as a family as we have many birthdays to get through then once we get through the birthdays, we have Christmas. Because of this I get to spend less time in the kitchen and tend to stick to quick meals in the lead up to Christmas. This pancetta and mushroom tagliatelle is one of the quick meals that we regularly enjoy and it never disappoints. For this recipe, you do not need lots of ingredients and it super easy to prepare. It’s a recipe that you can make for the family and if you have kids, they will also enjoy it.
I do not always use tagliatelle for this recipe so you can use any type of pasta you have at home. I use pancetta for this recipe but you can definitely use smoked streaky bacon instead. The recipe is very adaptable so you can customise it to your liking.
Ingredients for Pancetta & Mushroom Tagliatelle
- Olive oil – or any oil of choice.
- Pancetta – use uncooked pancetta. You can also use streaky bacon. Chop into small pieces.
- Onion – use 1 chopped onion.
- Cherry tomatoes – halve the cherry tomatoes.
- Butter – use any type of butter.
- Mushrooms – I used closed cups.
- Parsley – use fresh chopped flatleaf parsley.
- Tagliatelle – or you can also use linguine or spaghetti.
- Crème fraiche – you can also use low fat crème fraiche.
- Seasoning – black pepper and salt. Salt is optional as the pancetta is quite salty.
- Cheese – cheddar or parmesan. Grated.
How to Make Pancetta & Mushroom Tagliatelle
1. Add the olive oil to a frying pan and place it on a high to medium heat. Allow the oil to heat then add the pancetta and cook while stirring for 2 minutes. After 2 minutes, add the onions to the pancetta and cook for another 2 minutes while continually stirring. Add the cherry tomatoes to the pancetta and onions and cook for 2 minutes or until the pancetta is cooked throughout.
2. Remove all of the content from the pan and add it to a bowl then set aside. To the same pan, add 1 teaspoon butter and cook the mushrooms for 4 minutes then add the pancetta, onions and tomatoes back to the pan and mix them all together. Sprinkle in some parsley then turn off the heat while you cook the pasta.
3. Add the pasta to a large pan of boiling water and cook accordingly to the time on the packaging. I usually cook dried pasta for 9 minutes. Strain the pasta and add it back to the pot you cooked it in. Stir in the creme fraiche then add black pepper and salt if using. Add the pancetta, onions, tomatoes and mushrooms to the pasta and mix everything together. Serve then top with cheese and parsley.
Nutrition
Nutrition based on 1 serving – Calories: 582kcal | Fat: 29.9g | Saturates: 14.6g | Carbs: 61.6g | Sugar: 5.7g | Fibre: 4.0g | Protein: 22.5g | Salt: 1.85g.
Storage
Any left overs can be stored in the fridge for up to 2 days.
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Pancetta & Mushroom Tagliatelle
This simple recipe makes a delicious creamy pancetta and mushroom tagliatelle. This recipe is perfect if you’re looking for quick meal that you can have ready in around 20 minutes.
Yield: 4 servings
Calories: 582kcal
Ingredients
- 1 tablespoon olive oil
- 180g pancetta slices You can also use streaky bacon. Cut into smaller pieces.
- 1 medium onion chopped
- 50g cherry tomatoes cut in halves
- 1 teaspoon butter
- 180g mushrooms chopped
- 4 teaspoon parsley plus some for garnish
- 315g Tagliatelle dried weight = 10 nests
- 120g crème fraiche
- ½ teaspoon black pepper
- ½ tsp salt optional
- 60g cheddar cheese or parmesan
Instructions
-
Add the olive oil to a frying pan and place it on a high to medium heat. Allow the oil to heat then add the pancetta and cook while stirring for 2 minutes. After 2 minutes, add the onions to the pancetta and cook for another 2 minutes while continually stirring. Add the cherry tomatoes to the pancetta and onions and cook for 2 minutes or until the pancetta is cooked throughout.
-
Remove all of the content from the pan and add it to a bowl then set aside. To the same pan, add 1 teaspoon butter and cook the mushrooms for 4 minutes then add the pancetta, onions and tomatoes back to the pan and mix them all together. Sprinkle in some parsley then turn off the heat while you cook the pasta.
-
Add the pasta to a large pan of boiling water and cook accordingly to the time on the packaging. I usually cook dried pasta for 9 minutes. Strain the pasta and add it back to the pot you cooked it in. Stir in the creme fraiche then add black pepper and salt if using. Add the pancetta, onions, tomatoes and mushrooms to the pasta and mix everything together. Serve then top with cheese and parsley.