Garlic, Pancetta and Mushroom Tagliatelle
Nutrition per serving
| Calories | 1,217 kcal |
| Protein | 33.9 g |
| Carbs | 104.4 g |
| Fats | 72.5 g |
| Saturated Fat | 26.2 g |
| Monounsaturated Fat | 3.3 g |
| Polyunsaturated Fat | 0.6 g |
| Sugars | 5.9 g |
| Fiber | 4.4 g |
| Sodium | 1,599 mg |
Ingredients
| Red Onion | |
| Garlic | |
| White or chestnut mushrooms | |
| Lemon | |
| Pancetta | |
| Tagliatelle Pasta | |
| Creme Fraiche | |
| Fresh Thyme | |
| Olive Oil |
Preparations
1. Peel/finely chop the red onion into 1cm pieces.
1. Peel/finely chop the red onion into 1cm pieces.
2. Peel/finely chop the garlic.
3. Thinly slice the chestnut mushrooms.
4. Remove the leaves from the thyme sprigs.
5. Grate the zest from a quarter of a lemon.
Cooking Instructions
1. Cook the pasta in lightly salted boiling water according to package instructions until al dente. Reserve a few tbsp of the pasta water before draining.
1. Cook the pasta in lightly salted boiling water according to package instructions until al dente. Reserve a few tbsp of the pasta water before draining.
2. In a frying pan, heat a tsp of oil over medium-high heat. Add the pancetta and cook for a few minutes until slightly crisp. Transfer the pancetta to a kitchen paper lined plate. (Try to reserve the oil in the pan).
3. Return the pan to a medium heat, add the onions and cook for a few minutes until softened. Stir in the garlic and thyme leaves and continue to cook for a minute.
4. Return the pancetta to the pan with the mushrooms, lemon zest and a pinch of salt (optional) and pepper.
5. Continue to cook for 3-4 minutes until the mushrooms have softened. Reduce the heat to low, then stir in the crème fraiche with a squeeze of lemon juice, a few tbsp of the pasta water and a pinch of black pepper. Gently cook for a minute and remove the pan from heat.
6. Add the drained pasta to the sauce and gently stir to coat.
7. Serve in a bowl immediately.