Pancetta and mushroom angel hair pasta
Ingredients
- 454 grams angel hair pasta
- 200 grams pancetta
- 900 grams mixed mushrooms (portobello, shiitake, cremini), chopped
- 454 grams baby spinach
- 1 shallot, chopped
- 1 cup cream
- 1 bunch tarragon, chopped
- Parmesan for grating
Directions
- Place pasta in boiling salted water.
- On medium high heat, place pancetta in a pan with some oil. Begin to render fat. Add, mushrooms, shallot, spinach and cook everything down. Season with a pinch of salt.
- Swirl in cream and finish with chopped tarragon. Pour pancetta and cream mixture onto the cooked pasta and top with fresh grated parmesan.
