Rag pasta with mushrooms and pancetta crumb

Rag pasta with mushrooms and pancetta crumb

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Made with torn lasagne sheets, this lovely pasta has a creamy mushroom sauce.

The ingredient of Rag pasta with mushrooms and pancetta crumb

  1. 2 tablespoons extra virgin olive oil
  2. 3 slices sourdough bread, crusts eliminated, crumbled into small crumbs
  3. 60g thinly sliced pancetta
  4. 50g butter
  5. 2 French shallots, finely chopped
  6. 3 garlic cloves, beaten
  7. 1 tablespoon clean thyme leaves, plus extra, to serve
  8. 2 teaspoon finely grated lemon rind
  9. 500g portobello mushrooms, reduce into 1cm-thick slices
  10. 125ml (1/2 cup) white wine
  11. 300ml pouring cream
  12. 25g (1/three cup) finely grated parmesan, plus greater, to serve
  13. 380g fresh lasagne sheets, torn into rustic 5cm triangles

The instruction how to make Rag pasta with mushrooms and pancetta crumb

  1. Heat oil in a massive frying pan over medium warmth. Add the breadcrumbs. Cook, stirring, for 4-5 mins or until golden. Transfer to a plate.
  2. Increase heat to medium-high. Add pancetta. Cook, turning, for two-3 mins every facet or until crisp. Transfer to a plate covered with paper towel to empty. Coarsely disintegrate pancetta. Combine pancetta and breadcrumbs in a bowl.
  3. Wipe the pan smooth with paper towel. Melt 20g butter over medium warmness. Add shallot. Cook, stirring, for two-3 minutes or till softened. Add the garlic, thyme and lemon rind. Cook, stirring, for 2 minutes or until fragrant. Add mushroom and final butter to the pan. Cook, stirring, for 5-6 mins or till softened. Add the wine and simmer for two mins or until decreased slightly. Add the cream and parmesan. Cook, stirring, for 1-2 mins or till the parmesan melts.
  4. Cook pasta in a massive saucepan of salted boiling water for 4 mins or until al dente. Drain, booking 1u20444 cup cooking liquid. Return the pasta to the saucepan over low warmth. Add mushroom mixture to the pasta. Cook, tossing, for 2 mins, until mixed, adding cooking liquid if wished. Sprinkle with the pancetta crumb and further parmesan and thyme.

Nutritions of Rag pasta with mushrooms and pancetta crumb

calories: 880.715 calories
calories: 57 grams fat
calories: 29 grams saturated fat
calories: 59 grams carbohydrates
calories:
calories:
calories: 25 grams protein
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

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