Rag pasta with mushrooms and pancetta crumb

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How to make Rag pasta with mushrooms and pancetta crumb

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:30
  • Total Time : 0:50

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 3 slices sourdough bread, crusts removed, crumbled into small crumbs
  • 60g thinly sliced pancetta
  • 50g butter
  • 2 French shallots, finely chopped
  • 3 garlic cloves, crushed
  • 1 tablespoon fresh thyme leaves, plus extra, to serve
  • 2 teaspoon finely grated lemon rind
  • 500g portobello mushrooms, cut into 1cm-thick slices
  • 125ml (1/2 cup) white wine
  • 300ml pouring cream
  • 25g (1/3 cup) finely grated parmesan, plus extra, to serve
  • 380g fresh lasagne sheets, torn into rustic 5cm triangles

Method

  • Step 1 Heat oil in a large frying pan over medium heat. Add the breadcrumbs. Cook, stirring, for 4-5 minutes or until golden. Transfer to a plate.
  • Step 2 Increase heat to medium-high. Add pancetta. Cook, turning, for 2-3 minutes each side or until crisp. Transfer to a plate lined with paper towel to drain. Coarsely crumble pancetta. Combine pancetta and breadcrumbs in a bowl.
  • Step 3 Wipe the pan clean with paper towel. Melt 20g butter over medium heat. Add shallot. Cook, stirring, for 2-3 minutes or until softened. Add the garlic, thyme and lemon rind. Cook, stirring, for 2 minutes or until aromatic. Add mushroom and remaining butter to the pan. Cook, stirring, for 5-6 minutes or until softened. Add the wine and simmer for 2 minutes or until reduced slightly. Add the cream and parmesan. Cook, stirring, for 1-2 minutes or until the parmesan melts.
  • Step 4 Cook pasta in a large saucepan of salted boiling water for 4 minutes or until al dente. Drain, reserving 1⁄4 cup cooking liquid. Return the pasta to the saucepan over low heat. Add mushroom mixture to the pasta. Cook, tossing, for 2 minutes, until combined, adding cooking liquid if needed. Sprinkle with the pancetta crumb and extra parmesan and thyme.

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