Aldo Zilli’s Pappardelle with Pancetta, Pesto & Mushrooms
Season with salt and pepper to taste. Serve with Parmesan cheese.
Preparation: 10 mins
Cooking: about 10 mins
Costing: £0.94 per serving
300g/11oz pappardelle, fettucine or other ribbon pasta
150g/5oz smoked bacon or pancetta, sliced
250g pack of closed cup or chestnut mushrooms, sliced
For the Pesto:
25g/1oz fresh basil leaves
30ml/2 tbsp toasted pine nuts
2 garlic cloves, peeled
150ml/1/4pt extra virgin olive oil
25g/1oz Parmesan, freshly grated
75g/3oz Pecorino, freshly grated
salt and freshly ground black pepper
- First make the pesto; blitz all ingredients together in a food processor. If keeping for a while, store in an airtight container with a little olive oil, drizzled over the top.
- Cook the pasta in boiling salted water for 6 mins or according to pack instructions until ‘al dente’. Meanwhile, heat a large frying pan and add the pancetta. Fry for 2 mins until the fat begins to run, then add the mushrooms and cook over a high heat, stirring occasionally for 6-8 mins or until the mushrooms and pancetta are golden. Season with plenty of ground black pepper.
- Drain the pasta and immediately add to the mushroom pan, then add the pesto and toss well over the heat for a further minute. Season with salt and pepper to taste. Serve with Parmesan cheese.