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tagliatelle olive oil butter pancetta clove garlic mushrooms white wine Creme Fraiche basil Parmesan cheese
Viewed: 63 - Published at: a year agoIngredients
- 16 oz wide tagliatelle or fettuccine
- 1 tbsp olive oil
- 2 tbsp butter
- 3.5 oz pancetta, chopped
- 1 clove garlic, minced
- 6 oz mushrooms, wiped, sliced
- 4 tbsp dry white wine
- 3/4 cup creme fraiche
- 2 tbsp fresh basil leaves, chopped
- None None Parmesan cheese, for sprinkling (optional)
Method
- Cook pasta in lightly salted, boiling water for 12-15 mins, until al dente.
- Meanwhile, heat olive oil and butter in a large frying pan. Cook pancetta until crispy. Set aside. Add garlic and mushrooms and cook, stirring, until browned. Add white wine and simmer until 1/2 the liquid has evaporated. Add creme fraiche and heat gently, stirring until smooth. Return pancetta to sauce. Season.
- Drain pasta and toss with sauce. Add basil and toss to combine. Serve immediately with Parmesan cheese, if desired.
