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Orecchiette boscaiola

The Australian Women's Weekly The $ Smart Cook
 
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Alan Benson/Marie-Helene Clauzon
Orecchiette boscaiola

Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Pasta
Convenience recipes: Budget

Orecchiette boscaiola
INGREDIENTS

375g orecchiette pasta
60g butter
135g pancetta, chopped finely
150g mushrooms, sliced thinly
1 clove garlic, crushed
1 teaspoon cracked black pepper
300ml cream
½ cup (40g) finely grated parmesan cheese
METHOD

Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.

Melt butter in medium frying pan; cook pancetta, stirring, 5 minutes. Add mushrooms and garlic; cook, stirring, 3 minutes.

Add pepper and cream; simmer, uncovered, about 5 minutes or until sauce reduces by half.

Add cheese; stir over low heat, 2 minutes or until cheese melts. Combine pasta and sauce in large bowl.

 
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User comments
I used pancetta and bacon, heaps more garlic and added chives, a few cherry tomatoes, chicken stock and a good dose of paprika. It was great (I also used two tubs of the hiladelphia Light Cooking Cream) Cooking it again tomorrow night because it was such a hit
I used bacon instead of pancetta, added a couple more cloves of garlic, and used a 250ml tub of Philadelphia Light Cooking Cream, and because it has a slight cheesy flavour I didn't even need to add the parmesan. Just my way of making a delish dish just a little bit more guilt free. Totally yum! And just too quick and easy to make =D
I made these and my family loved it. It was delicious. Easy enough for everyday and special enough for guests!

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