Creamy and delicious the pancetta and mushrooms paired with cream cheese make this carbonara-style pasta dish so quick and easy to cook. Just the thing for a busy mid-week supper.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
100g cubed pancetta
6 mushrooms, sliced
A small handful of flat leaf parsley, chopped
1 carton Paysan Breton Cream Cheese with Sea Salt (at room temperature)
Salt, pepper and grated
Grated parmesan to serve
What to do:
Cook the spaghetti in boiling water following the pack instructions.
Meanwhile, cook the pancetta in a large frying pan and once it is crispy, set to one side. Add the mushrooms to the pan and cook until golden, you may need to add a splash of oil or a little butter if your pan seems dry. Put the pancetta back into the pan and add the cream cheese over a low heat and let it melt.
Drain the pasta, reserving half a mug of cooking water. Add the spaghetti to the pan with the chopped parsley and some black pepper. Stir everything together gently and add the reserved cooking water a little at a time to achieve a silky sauce.
Serve immediately with grated Parmesan.
Recipe courtesy of Paysan Breton UK