Tuesday, 4 October 2011

Creamy pasta with mushrooms, parmesan & lardons

Original Recipe:
"Creamy Pancetta pasta with mushrooms & parmesan" from Lorraine Pascale's Home Cooking Made Easy. Also on BBC.

Original Ingredients:
  • 400g/14oz pappardelle
  • 100-200g/3½-7oz cubed pancetta
  • 175g/6oz chestnut mushrooms, finely sliced
  • 225ml/8fl oz double cream
  • 75g/3oz parmesan cheese, grated
  • freshly ground black pepper

Original Method:
  1. Cook the pappardelle according to the packet instructions.
  2. Meanwhile, fry the pancetta in a frying pan over a medium-high heat for about five minutes. When it starts to brown, add the mushrooms and cook for 2-3 minutes, then add the double cream.
  3. Once the cream is hot, add the parmesan and stir together well.Once the pasta is ready, drain and return it to the pan. Add the pancetta mixture and stir through well. Season with some pepper (I find it does not usually need salt because of the salty parmesan and pancetta).

My Ingredients:
  • 200g fusilli (corkscrew shaped pasta)
  • 90g cubic bacon lardons
  • 200g chestnut mushrooms, finely sliced
  • 110ml double cream
  • 38g parmesan cheese, grated
  • freshly ground black pepper

My Method: 
  • Basically followed the halved recipe but substituting pancetta with bacon lardons, and pappardelle with fusilli. (The only reason for substitution is I already have lardons & fusilli at home).
  • I increased the portion of chestnut mushroom as we both love it so much. The original portion just won't be enough!

One-line Verdict:
Super easy and fool-proof. Ideal for mid-week quick dinner.

    • Quick, easy and delicious. Very happy as long as I don't think about the calorie and fat intake.
    • Approximate cost of the main ingredients: £5 (serves 2)

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