Pancetta and mushroom angel hair pasta

By Shahir Massoud
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  • 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


  1. Place pasta in boiling salted water.
  2. 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.
  3. Swirl in cream and finish with chopped tarragon. Pour pancetta and cream mixture onto the cooked pasta and top with fresh grated parmesan. 

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