Fusilli With Mushrooms and Pancetta |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From our local paper - looks like a good hearty easy mid week recipe by Margaret Johnson. The recipe calls for 500 grams of fusilli for 4 but I would only use about 350 grams (500 grams would feed six in my family). Times are estimated. Ingredients:
2 tablespoons olive oil |
400 g mushrooms (mixed see note) |
2 small onions (chopped) |
100 g pancetta (sliced) |
2 tablespoons garlic (minced) |
1/2 cup water (or stock) |
salt (freshly ground to taste) |
pepper (freshly ground to taste) |
500 g fusilli (dried) |
1 cup parmesan cheese (grated plus extra to serve) |
1/2 cup parsley (flat-leaf roughly chopped) |
Directions:
1. NOTE - suggested if using mixed mushrooms, to 1/4 button mushrooms and slice shitake and big field mushrooms.
2. Heat the oil in a medium pan and add the mushrooms, cooking and stirring often until they start to collapse.
3. Add the onion, pancetta and garlic and continue to cook until the onion is tender.
4. Add the stock and simmer until the whole thing looks saucy.
5. Meanwhile, cook the pasta in lots of boiling, salted water until it is almost cooked and then strain it, reserving some of cooking water and then add the pasta to the mushroom mixture.
6. You may need to add a little of the reserved cooking water to keep it moist while you bring the two elements of your dish together.
7. When the pasta is tender and you are happy with the consistency, remove from the heat and fold through the parmesan and most of the parsley.
8. Divide between your bowls and finish with the extra parmesan, some pepper and a scatter of your reserved parsley.
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