Pappardelle is a delicious wide, flat pasta. The name comes from the Italian verb ‘pappare’ meaning to gobble up and we’re sure this recipe will keep the whole family happy! The pasta is the perfect combination to help soak up its creamy sauce with chunky bacon and mushrooms. Similar to a classic carbonara but instead of eggs and cheese, we’ve used single cream and fragrant parsley. On the table is under half an hour and sure to become a family favourite.
- 4 rashers of bacon, chopped into small pieces
- 30g butter
- 500g mushrooms, thinly sliced
- 150ml single cream
- 2tsp fresh parsley, chopped
- 400g fresh and dried pappardelle
- Salt and freshly cracked black pepper
- Parmesan cheese, grated, for garnishing
Heat a frying pan and cook the bacon pieces until crisp. Set aside. Heat the butter in the pan and fry the mushrooms until golden. Add the bacon and the cream and simmer.
Meanwhile bring a saucepan of salted water to a rapid boil and add the pasta for 3-4mins until tender. Drain and reserve a cupful of the cooking liquid.
Toss the pasta with the sauce, add the parsley and stir. If too thick, now add the reserved cooking liquid. Season to taste and serve with a grating of fresh Parmesan.
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You can find fresh pappardelle in the supermarket now but if not, dried packets can be found in the pasta aisle.