This simple pasta recipe makes a delicious creamy pancetta and mushroom tagliatelle. This recipe is perfect if you’re looking for quick meal that you can have ready in around 20 minutes.
This creamy pancetta and mushroom tagliatelle is one of the quick meals that we regularly enjoy and it never disappoints. For this recipe, you do not need lots of ingredients and it super easy to prepare. It’s a recipe that you can make for the family and if you have kids, they will also enjoy it.
I do not always use tagliatelle for this recipe so you can use any type of pasta you have at home. I use pancetta for this recipe but you can definitely use streaky bacon instead. The recipe is very adaptable so you can customise it to your liking.
Ingredients for Pancetta Mushroom Tagliatelle
For the full list of ingredients and measurements, scroll to the recipe card below.
- Olive oil – use extra virgin olive oil.
- Pancetta – use uncooked pancetta. You can also use streaky bacon instead if you prefer.
- Onion – use a brown onion.
- Tomatoes – I use cherry tomatoes.
- Butter – use salted or unsalted butter.
- Mushrooms – I used closed cup mushrooms.
- Parsley – use fresh chopped flatleaf parsley.
- Tagliatelle - or you can also use linguine or spaghetti.
- Crème fraiche – you can use low fat or full fat crème fraiche.
- Seasoning - black pepper and salt. Salt is optional as the pancetta is quite salty.
- Cheese - use grated cheddar or parmesan.
How to Make Pancetta Mushroom Tagliatelle
Cook the pancetta
Heat the olive oil in a frying pan on a medium to high heat then add in the pancetta and cook while stirring for 2 minutes.
Cook the onions and tomatoes
Next, add the onions to the pan and cook for another 2 minutes while continually stirring. Add the cherry tomatoes to the pan and cook for 2 minutes or until the pancetta is cooked throughout. Remove all of the content from the pan and add it to a bowl then set aside.
Cook the mushrooms
Heat 1 teaspoon butter in the same pan then add and cook the mushrooms for 4 minutes.
Add back the pancetta, onions and tomatoes
Add the pancetta, onions and tomatoes back to the pan with the mushrooms and mix them all together. Sprinkle in some parsley then turn off the heat.
Cook the pasta
Bring a large pan of water to a boil and add the pasta. Cook according to the time on the packaging. I usually cook dried pasta for 9 minutes. Strain the pasta and add it back to the pot you cooked it in.
Combine the creme fraiche with the pasta
Add the creme fraiche to the pasta and mix then add and mix in the black pepper and salt if using.
Combine everything together
Add the pancetta, onions, tomatoes and mushrooms to the creamy pasta and mix everything together. Serve then top with cheese and parsley.
Storage
Store any leftovers in the fridge for up to 3 days.
Nutrition
Nutrition based on 1 serving - Calories: 582kcal | Fat: 29.9g | Saturates: 14.6g | Carbs: 61.6g | Sugar: 5.7g | Fibre: 4.0g | Protein: 22.5g | Salt: 1.85g.
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Pancetta Mushroom Tagliatelle
Ingredients
- 1 tablespoon extra virgin olive oil
- 180g pancetta slices You can also use streaky bacon. Cut into smaller pieces.
- 1 medium onion chopped
- 50g cherry tomatoes cut in halves
- 1 teaspoon butter
- 180g mushrooms chopped
- 4 teaspoon parsley plus some for garnish
- 315g Tagliatelle dried weight = 10 nests
- 120g crème fraiche
- ½ teaspoon black pepper
- ½ teaspoon salt optional
- 60g cheddar cheese
Instructions
- Add the olive oil to a frying pan and place it on a high to medium heat. Allow the oil to heat then add the pancetta and cook while stirring for 2 minutes. After 2 minutes, add the onions to the pancetta and cook for another 2 minutes while continually stirring. Add the cherry tomatoes to the pancetta and onions and cook for 2 minutes or until the pancetta is cooked throughout.
- Remove all of the content from the pan and add it to a bowl then set aside. To the same pan, add 1 teaspoon butter and cook the mushrooms for 4 minutes then add the pancetta, onions and tomatoes back to the pan and mix them all together. Sprinkle in some parsley then turn off the heat while you cook the pasta.
- Add the pasta to a large pan of boiling water and cook according to the time on the packaging. I usually cook dried pasta for 9 minutes. Strain the pasta and add it back to the pot you cooked it in. Stir in the creme fraiche then add black pepper and salt if using. Add the pancetta, onions, tomatoes and mushrooms to the pasta and mix everything together. Serve then top with cheese and parsley.
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