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Crispy Pancetta Tagliatelle

Crispy Pancetta Tagliatelle

with Black Pepper Pasta, Mushrooms and Thyme

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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

Allergens:Egg/OeufWheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

150 g

Pancetta

227 g

Black Pepper Tagliatelle

(ContainsEgg/Oeuf, Wheat/Blé)

113 g

Red Onion

10 g

Garlic

227 g

Cremini Mushrooms

7 g

Thyme

1 unit

Lemon

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2460 kJ
Calories588 kcal
Fat19 g
Saturated Fat6 g
Carbohydrate88 g
Sugar5 g
Dietary Fiber4 g
Protein18 g
Cholesterol61 mg
Sodium850 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.)

3

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.

4

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.

5

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.

6

Finish and serve: Divide the pasta between bowls and sprinkle with the crispy pancetta and remaining lemon zest. Enjoy!