This Mushroom, Pancetta & Broccoli Pasta comes together in less than 30 minutes. It’s a great easy recipe full of flavour and so easy!
500g of short cut pasta
1 head of broccoli (chopped into small florets)
200g of pancetta (chopped into 1cm cubes)
50g of garden peas
8 medium size mushrooms (you can use any if you have available. Chestnut, porcini or king oyster are a good option)
2 gloves of garlic
100ml of double cream
Start by taking a large pot of salted water to a boil. You will use this to blanch the broccoli and cook the pasta.
Put a large frying pan on a medium heat. Chop the pancetta into 1cm cubes, the broccoli into small florets, thinly slice the mushroom and thinly chop the garlic.
Blanch the broccoli florets into the boiling water for 5 mins. Meanwhile add to the pan a drizzle of olive oil followed by the pancetta and the mushrooms. Cook for 5 minutes. Stir in the garlic and cook for 1 minute. Now transfer in the broccoli followed by the peas and a ladle of the boiling water to cool down the pan and avoiding burning the garlic. Stir in the cream and cover with a lid. Bring the pan to a very low heat. Cook for 10 minutes.
Cook the pasta until al dente. Taste the sauce and adjust the seasoning. Once cooked, stir in the pasta to the sauce followed by a drizzle of olive oil and some grated Parmesan cheese. Bring the pan back on a medium high heat and toss all well. If needed add a little bit more of pasta water to emulsify the sauce.Serve with grated Parmesan cheese.