THIS is a real family favourite You can make this quickly when you get in from work on an evening and it’s always a crowd pleaser.
Ingredients
Serves 4
1 tbsp extra virgin olive oil
300g\11oz pancetta, sliced (lardons)
50g\2oz parmesan, grated, plus extra for serving
100ml\4 fl oz double cream
150g button mushrooms
Salt and freshly ground black pepper
350g\ 12oz fresh penne pasta
3tbsp chopped fresh flat leaf parsley
Method
Heat a frying pan until hot. Add the olive oil and pancetta and cook for 1 minute and then add mushrooms and cook for 2 minutes until the pancetta is crispy and mushrooms have got colour.
Add the double cream to the pan and some parmesan cook till the cream reduces, not to much though.
Cook the penne according to pack instructions in a pan of salted boiling water.
Drain the pasta and add it to the cream mixture, stirring continuously until smooth.
Add parsley and stir until well combined.
To serve, spoon pasta into warmed bowls and sprinkle with a little extra parmesan.
Andrew Russell is head chef at Howards in Stokesley. Visit howards-eatery.co.uk, tel 01642 713391.
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