Monday night is pasta night at our house. We served macaroni two ways. The star dish was pancetta with mushrooms, garlic, chilli and fresh herbs. The other is a weekly favourite of fresh tomato sauce with basil and a sprinkle of chilli. Ingredients for the pancetta/mushroom pasta: 3 tablespoons of Olive oil 250g pancetta sliced into thin small pieces (purchase at a good deli or substitute with bacon) 1/2 Spanish onion diced finely 6-8 medium size mushrooms sliced 2 sprigs fresh thyme Large bunch fresh parsley 500g macaroni or orrechietti (ear pasta) 1/4 cup freshly grated Parmesan 1 tablespoon chilli flakes 1-2 cloves garlic 1/4 cup of water Freshly cracked pepper Method: Heat a large pot of water (dont salt as the pancetta is salty enough). Cook the pasta for 10 minutes. In a frying pan on med/high heat placed 2 tablespoons of olive oil. Add diced pancetta and fry for 5-8 mins or until crispy. Remove and set aside. In the same pan add another tablespoon of oil and heat. Add the mushrooms, onions, cracked paper and 1/4 cup of water. Cook until mushrooms have browned and most of the liquid has evaporated. Then add the chilli and thyme. Cook for another minute. Add the pancetta back in. When the pasta has cooked, drain and save a quarter cup of the cooking water. Add the pasta to the pancetta and veg mix, along with the cooking water and grated Parmesan. Sprinkle over fresh parsley, mix through and serve.
Posted on: Mon, 20 Oct 2014 09:09:51 +0000
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