Pasta with Red onion and gorgonzola stir through, cripsy pancetta and mushrooms Recipes
Pasta with Red onion and gorgonzola stir through, cripsy pancetta and mushrooms
Cooking Time: 15 - 30 mins
Serves: 2 
Ingredients
3 tablespoons olive oil
175g (6oz) Sacla' Penne Giganti Pasta
75g (3oz) cubetti pancetta
75g (3oz) small portobellini mushrooms, left whole
1 x 180g jar Sacla' Italian Red Onion & Gorgonzola Stir Through
1 tablespoon Italian flat-leaf parsley leaves, roughly chopped
salt & freshly ground black pepper
Instructions
Put a pan of salted water on to boil for the pasta.
Pour 1 tablespoon of the oil into a medium-sized frying pan, add the pancetta, and fry over a moderate heat for 5-6 minutes until crisp, stirring occasionally.
Cook the pasta in the pan of boiling water according to the pack instructions.
Using a slotted spoon, remove the pancetta to a bowl. Add the rest of the oil to the pan, add the mushrooms and cook over a lowish heat for 5-6 minutes until tender, turning halfway through cooking. Season, then add back the pancetta, reduce the heat down completely and keep warm.
Drain the pasta, return it to the pan, pour over the Red Onion & Gorgonzola Stir Through and heat through. Season, divide between 2 warm pasta plates, top with the mushroom-pancetta mixture and scatter over the parsley. Serve.
