Creamy Mushroom Pappardelle with pancetta and herbs

PREP TIME: 10 Min

COOK TIME: 20 Min

SERVES: 2

2 tablespoons Butter or olive oil
2 shallots, finely chopped
6 thin slices pancetta, chopped, optional
200g small white button, sliced finely
2 sprigs of fresh thyme
1 teaspoon lemon zest
2 tablespoons dry sherry or white wine
150mls single cream
350g Pappardelle or other pasta
1 tablespoon lemon juice
half a cup finely shredded soft green herbs such as basil, chervil, flat leaf parsley, dill, tarragon, coriander
Parmesan cheese to serve

Bring a large pot of salted water to the boil.
Heat the butter or oil in a frying pan over a medium heat and cook the shallots with the pancetta if using, for 5 minutes. Add the button mushrooms, thyme, lemon zest and a good sprinkle of salt.
Cook for 5 minutes, stirring. Add the sherry or wine and let bubble then add the cream and bring to a low, steady simmer. Simmer for 5 minutes until thickened slightly.
Cook the pasta until al dente then drain.
Combine the pasta and sauce with the lemon juice, basil and coriander and season with freshly ground black pepper.
Serve with parmesan cheese.

MADE WITH