Creamy Mushroom Linguine
Creamy mushroom linguine served with crispy pancetta and fresh parsley.
Ingredients for 2 servings:
400g Linguine Pasta
1/2 Onion (finely chopped)
200g Mushrooms (any, sliced)
Salt and pepper, to taste
Fresh parsley (finely chopped)
Method:
In a hot skillet, fry the pancetta until crispy over a medium heat. Stir frequently to avoid burning.
Remove the pancetta and set aside, discard most of the fat leaving about a teaspoon, and add the butter to the skillet.
By this time you can start to boil the pasta. The sauce is quite fast to make. Cook the pasta 2 minutes less than it says on the packet.
Fry the onion in the butter until soft, then add the mushrooms. You can use any kind of mushrooms you prefer. I used Shimeji mushrooms.
Fry the mushrooms for a couple of minutes, they don’t need much heat. Then reserve a couple of mushrooms to use for plating.
Mix 2 teaspoons of the soup mix to the cream, and add it to the skillet.
Stir until it’s about to boil, then reduce the flame to a minimum.
Season with salt (if needed) and plenty of freshly ground pepper.
Just before adding the pasta, add 3/4 of the pancetta and the parsley. (leave some for plating)
Add the pasta to the sauce. If needed, add some pasta water too. (about two tablespoons)
Mix well then plate.
Decorate with the mushrooms, pancetta, and some fresh parsley.
Enjoy!
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