Ingredients
- 16 ounce pappardelle nests
- 6 ounce pancetta, cut into cubes
- 6 ounces fresh chestnut, or cremini cleaned and finely sliced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- Freshly ground black pepper
How to Make
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Step 1: Bring a large pot of water to the boil and cook the pappardelle according to the package directions.
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Step 2: While the pasta is cooking, put a large skillet over medium-high heat and cook the pancetta until it starts to brown, about 5 minutes. Add the mushrooms and cook for 2 to 3 minutes, then add the cream and when the cream is hot, add the Parmesan and stir.
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Step 3: Drain the pasta and add it to the skillet and stir well and season with some pepper. You will find it does not usually need salt because of the salty pancetta and Parmesan.
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Step 4: Serve immediately, with a simple garden or green salad (did not do this back in the day but I would now).
We hope you enjoy this recipe!
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