Gino D'Acampo's pappardelle with dolcelatte
This three-cheese pasta with mushrooms, peas and pancetta is rich, filling and very tasty. Serve with a leafy green salad.
Serves: 4
Prep time: 10 mins
Cooking time: 15-20 mins
400g fresh pappardelle (wide fettucine) pasta
150g dolcelatte, cut into small cubes
150g mascarpone
100g pancetta, cubed
1tbsp olive oil
50g salted butter
150g button mushrooms, cleaned and quartered
150g frozen or fresh peas (if frozen, defrost)
50g freshly grated parmesan like parmigiano Reggiano
Salt and pepper to taste
1. In a large frying pan, heat the oil and butter together over a medium heat. Add in the pancetta, a pinch of black pepper and fry until golden for approximately 3 mins.
2. Add in the mushrooms and peas and continue to cook for 8 mins, stirring occasionally with a wooden spoon. Once cooked, stir in the mascarpone and dolcelatte then remove from the heat.
3. In the meantime, cook the pasta in a large saucepan with plenty of salted boiling water until al dente (firm, but not hard).
4. Once the pasta is ready, drain and place in the frying pan with the sauce. Place the pan back onto the heat, sprinkle half of the parmesan over the pasta and toss everything together for a good minute, so the sauce beautifully coats the pasta.
5. Serve immediately with the rest of the parmesan sprinkled over the top.
More recipes:
Bacon and egg pappardelle
Mushroom and stilton cannelloni
Gino D'Acampo's calzone al dolcelatte
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