Pappardelle Recipe

Inspired by Holder

Time30m

Serves4

with mushrooms, pine nuts and pancetta

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

12 oz pappardelle pasta

4 oz Pancetta

8 oz Mushrooms (cremini or button)

1 oz Pine nuts

2 cloves Garlic (minced)

2 tbs olive oil

1 cup Parmesan cheese (grated)

1 tbs Fresh parsley (chopped)

to taste Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Prepare the Ingredients

Chop the pancetta into small pieces, slice the mushrooms, and mince the garlic.

Cook the Pasta

In a large pot, bring salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Sauté Pancetta and Mushrooms

In a large skillet over medium heat, add olive oil. Once hot, add the pancetta and cook until crispy. Then add the mushrooms and garlic, cooking until the mushrooms are tender.

Combine Pasta and Sauce

Add the cooked pappardelle to the skillet. Toss everything together, adding reserved pasta water a little at a time to create a sauce. Season with salt and black pepper.

Finish and Serve

Stir in the pine nuts and grated Parmesan cheese. Remove from heat, garnish with fresh parsley, and serve immediately.