Mushroom and pancetta spaghetti

If you love creamy pasta your sure to like this one! Very rich and quick to make.

Ingredients (serves 4)
400g Barilla dried spaghetti pasta
1/4 cup olive oil
400g cup mushrooms, chopped
8 slices (75g) pancetta, chopped
3 eggs
1/4 cup flat-leaf parsley leaves, chopped
50g parmesan cheese, finely grated

1. Cook spaghetti in a large saucepan of boiling, salted water, following packet directions, until tender.

2.Meanwhile, heat oil in a large frying pan over medium-high heat. Add mushrooms and pancetta. Cook, stirring occasionally, for 6 minutes or until pancetta is crisp.

3.Drain spaghetti and return to saucepan. Whisk eggs in a jug with a fork until well combined. Add eggs, mushroom mixture and parsley to spaghetti. Toss until well combined.

4.Return pan to medium heat. Toss pasta for 1 minute or until egg begins to set. Remove from heat. Add parmesan. Season with salt and pepper. Serve.


Recipe image courtesy of


Add Comment Register

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>