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
Serves: 4
Costing: £0.94 per serving

Ingredients:

Aldo Zilli's Pappardelle with Pancetta, Pesto & Mushrooms

300g/11oz pappardelle, fettucine or other ribbon pasta
150g/5oz smoked bacon or pancetta, sliced
250g pack of closed cup or chestnut mushrooms, sliced
60ml/4 tbsp

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

Method:

  1. 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.
  2. 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.
  3. 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.

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