Pancetta, Mushroom & Spinach Strozzapreti Recipe

Ingredients

800g wonky mushrooms
2 garlic cloves
1 chilli
500g strozzapreti pasta
100g cubed pancetta
200g baby leaf spinach
50g grated Parmesan cheese

Prep: 10 mins | Cook 15 mins

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Method

1. Fill and boil your kettle. Brush any dirt off the mushrooms then finely slice them. Peel and crush the garlic cloves. Slice the chilli in half lengthways, scoop out seeds and pith for less heat, then finely chop it. Set these aside.

2. Place a large pan on a high heat. Pour in the hot water and add a large pinch of salt. Add the pasta to the boiling water, bring back to a rolling boil and cook for 10 mins till the pasta is cooked through but still with a little bite.

3. While the pasta cooks, warm 1 tbsp olive oil in a large pan over a medium-high heat till shimmering. Add the pancetta and fry, stirring, till the fat has begun to render and the pancetta is lightly browned – about 2 mins.

4. Add the mushrooms. Cook, stirring, for 5 mins till mushrooms have browned all over. Add the garlic and chilli and fry for another 1-2 mins, stirring often, till golden and fragrant.

5. When the pasta has cooked for 10 mins, scoop a mugful of water out of the pan (mind your fingers or use a ladle). Add the baby leaf spinach and cook for 1 min till wilted. Drain the pasta and spinach.

6. Add the pasta and spinach to the pancetta and mushrooms. Stir well and warm through for 1 min. If it seems a little dry, trickle in some pasta water until it looks smooth and glossy.

7. Remove from heat and stir in 1 tbsp olive oil. Season to taste with salt and pepper. Spoon onto warm plates and top with the Parmesan cheese. Serve immediately.