Crispy Pancetta Tagliatelle with Black Pepper Pasta, Mushrooms and Thyme
Adapted from Hello Fresh
Servings: 2
Ingredients
- 2 cups diced pancetta
- 2 x ¾ in. circle of dried black pepper fettuccine, or 2 servings if fresh, cooked per instructions
- ¼ cup pasta water
- ¾ cup chopped red onions
- 2 cloves garlic, minced
- 3 cups sliced cremini mushrooms
- 1 ½ tbsp thyme leaves
- 1 lemon, zest and juiced
- 3 tbsp sour cream
- Olive or canola oil
- 2 handfuls of spinach optional
Instructions
- Line a medium plate with paper towel and set aside.
- In a large pan, heat a drizzle of oil over medium-high heat. Add pancetta and toss until crispy for 5-6 min. Transfer the pancetta to the lined plate. Save 1 tbsp fat from the pan and discard the rest.
- In the same pan over medium heat, cook onion, garlic, thyme and mushrooms for 7-8 min, stirring occasionally.
- Add in the pasta, pasta water, sour cream, half the lemon zest, and 1 tbsp lemon juice, then toss together with mushrooms & spinach for 1 min. Season with salt and pepper, and add 1 tsp lemon juice at a time to taste.
- Plate pasta and top with crispy pancetta and remaining lemon zest. Enjoy!