Your weeknight pasta just got an upgrade! Crispy pancetta, earthy mushrooms and fresh spinach all wrapped in a creamy sauce and finished with showers of Parmesan. Simple to prepare and cook, you’ll have a tasty dinner on the table in less than 25 minutes.
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
pancetta 100 g (diced)
chestnut mushrooms 200 g (sliced)
penne pasta 400 g
olive oil 2 tbsp
garlic cloves 2 (crushed)
spinach 200 g
grated Parmesan 100 g
crème fraîche 200 ml
Method
Bring a large pot of salted water to the boil. Add the penne and cook for 10-12 minutes, or until al dente. Drain and set aside, reserving some of the pasta cooking water for your sauce.
Meanwhile, crush the garlic and thinly slice the mushrooms.
Heat the olive oil in a large frying pan on a medium-high heat. Add the garlic and cook for 1 minute. Stir in the mushrooms and pancetta and cook for 5 minutes.
Stir in the creme fraiche and mix well. You can then add the pasta water, spoonful by spoonful until you achieve the consistency you prefer, add only a little for a thicker sauce and more if you prefer it thinner.
Add the spinach and cook until it wilts down, around 2 minutes. Season to taste with salt and pepper.
Plate up and sprinkle with the Parmesan cheese. Enjoy!
