Friday, September 6, 2013
Mushroom, pea & pancetta linguine pasta
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Author by
ADAM SWANSON
Ingredients
500g San Remo Linguine
4 tbspn olive oil
2 tbspn butter
1 brown onion, peeled & finely diced
500g Swiss brown mushrooms, sliced
150g sliced pancetta, chopped
1 cup frozen peas
2 eggs
2 cups cream
Salt & pepper
100g shaved parmesan
Nutmeg, fresh, grated
4 tbspn olive oil
2 tbspn butter
1 brown onion, peeled & finely diced
500g Swiss brown mushrooms, sliced
150g sliced pancetta, chopped
1 cup frozen peas
2 eggs
2 cups cream
Salt & pepper
100g shaved parmesan
Nutmeg, fresh, grated
Method
Cook pasta as per packet directions.
In a large frying pan heat olive oil and butter on medium to high heat.
Add onion, mushrooms, pancetta and peas and cook until mushrooms are soft
and pancetta is crispy, stirring the whole time.
Cook for 5 to 10 minutes and then turn down heat to low.
In a bowl, combine eggs and cream and whisk together, season with salt and pepper.
Once pasta is cooked, strain and then add to pan. Turn heat off.
Pour in egg and cream mixture and stir through pasta.
In a large frying pan heat olive oil and butter on medium to high heat.
Add onion, mushrooms, pancetta and peas and cook until mushrooms are soft
and pancetta is crispy, stirring the whole time.
Cook for 5 to 10 minutes and then turn down heat to low.
In a bowl, combine eggs and cream and whisk together, season with salt and pepper.
Once pasta is cooked, strain and then add to pan. Turn heat off.
Pour in egg and cream mixture and stir through pasta.
The heat from the pasta will cook the egg and also heat the cream. Stir well.
Serve pasta topped with shaved parmesan and grated nutmeg.
Serve pasta topped with shaved parmesan and grated nutmeg.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
This post was written by: Franklin Manuel
Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter
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