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.
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)
unit
Oil*
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!