Crispy Pancetta Tagliatelle
with Black Pepper Pasta, Mushrooms and Thyme
Pancetta and mushrooms are great friends, and we think we've made the friendship even stronger with the addition of black pepper tagliatelle! A final dusting of zingy lemon zest is the finishing touch
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
150 g
Pancetta
227 g
Black Pepper Tagliatelle
(Contains Egg, Gluten)
113 g
Red Onion
10 g
Garlic
227 g
Cremini Mushrooms
7 g
Thyme
1 unit
Lemon
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Instructions
Prep: Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate the garlic. Thinly slice the mushrooms. Strip 11/2 tbsp thyme leaves (double for 4 people) from the stems. Zest, then juice the lemon. Cut the pancetta into 1/2-inch cubes.
Cook the pancetta: Heat a large pan over medium-high heat. Add a drizzle of oil, then the pancetta. Cook, tossing until crispy, 5-6 min. Transfer to a paper-towel lined plate. Discard all but 1 tbsp fat (double for 4 people.)
Reduce the heat to medium. Add the onion, garlic, thyme and mushrooms to the same pan. Cook, stirring occasionally, until onion and mushrooms, are golden-brown, 7-8 min.
Cook the pasta: Meanwhile, add the pasta to the boiling water. Cook until noodles are tender, 2-3 min. Reserve 1/4 cup pasta water (double for 4 people.) Drain the pasta.
Add the pasta, reserved pasta water, sour cream, half the lemon zest and 1 tbsp lemon juice (double both for 4 people) to the mushrooms. Toss together until heated through, 1 min. Season with salt and pepper. Taste and add more lemon juice, 1 tsp at a time, if you want the sauce more tangy.
Finish and serve: Divide the pasta between bowls and sprinkle with the crispy pancetta and remaining lemon zest. Enjoy!
