Imported from Instagram

Festive Pancetta Pasta

Name: Festive Pancetta Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 80 g Brie (Rind removed and cut into small dice); 77 g Diced pancetta (Two 77 g packs); 100 g Wild mushrooms (Finely sliced); 0.5 Red onion (Finely sliced); 1 tsp Fresh thyme leaves (For garnish); 2 tbsp Crème fraîche (Large tablespoons); 100 g Fresh tagliatelle; 4 tbsp Panko breadcrumbs; 1 tbsp Honey (For drizzling); 50 ml White wine; Salt (For seasoning breadcrumbs and pasta water, then to taste); Black pepper (For seasoning breadcrumbs and to taste); Oil (A touch, for cooking the pancetta); Pasta water (Reserved from cooking the pasta; use as needed to loosen the sauce)

Recipe by Lochan Nowacki @lochan_nowacki · Instagram

Imported by Blak Rabbit on SeeMeCook

Fresh tagliatelle in a creamy brie and wild mushroom sauce, finished with crisp pancetta, toasted panko, honey, and thyme. A rich, festive pasta with savory, creamy, and lightly sweet notes.

2 servings35 minItalian

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Ingredients

80 g Brie (Rind removed and cut into small dice)
77 g Diced pancetta (Two 77 g packs)
100 g Wild mushrooms (Finely sliced)
0.5 Red onion (Finely sliced)
1 tsp Fresh thyme leaves (For garnish)
2 tbsp Crème fraîche (Large tablespoons)
100 g Fresh tagliatelle
4 tbsp Panko breadcrumbs
1 tbsp Honey (For drizzling)
50 ml White wine
Salt (For seasoning breadcrumbs and pasta water, then to taste)
Black pepper (For seasoning breadcrumbs and to taste)
Oil (A touch, for cooking the pancetta)
Pasta water (Reserved from cooking the pasta; use as needed to loosen the sauce)

Steps

1
Toast the panko breadcrumbs in a dry pan with salt and pepper, stirring until golden. Remove from the heat and set aside.
2
In the same pan, add a touch of oil, then add the diced pancetta. Cook over medium heat, stirring, until golden and crispy.
3
Remove the pancetta and set it aside, leaving the rendered fat in the pan.
4
Add the sliced red onion to the pan and cook it down in the pancetta fat until translucent.
5
Add the sliced wild mushrooms and turn up the heat. Stir as they cook until the onions and mushrooms are golden.
6
Pour in the white wine and reduce it.
7
Add the crème fraîche and diced brie. Lower the heat to medium and stir until the brie melts and forms the sauce.
8
Meanwhile, cook the tagliatelle in a separate pan of salted water until al dente. Reserve some pasta water before draining.
9
Add the cooked pasta to the sauce and toss until well coated. Add pasta water as needed to loosen the sauce if it is too thick.
10
Season the pasta to taste with salt and pepper.
11
Transfer the pasta to a serving bowl, arranging it with some height.
12
Garnish with the toasted breadcrumbs and crispy pancetta. Drizzle with honey, finish with the fresh thyme leaves, and serve.

Notes

The source does not specify exact amounts for the cooking oil, salt, pepper, or pasta water, nor give cooking durations. The written method uses thyme as a final garnish.