Sometimes a quick meal reminiscent of student days is delicious for a mid-week supper, and even better when made with slightly more mature flavours. Our multigrain tagliatelle with pancetta, mushrooms, cherry tomatoes and truffle oil is just that.
The recipe uses cherry tomatoes, which are available year round in the supermarket, but at their prime during the summer from June through to October. Their fresh tartness mellows after a few minutes cooking, and is delicious balanced against the saltiness of the pancetta. A dash of truffle oil to serve, adds further complexity in flavour to this pasta dish.
The recipe comfortably serves two.
Preparation time: 5 minutes
Cooking time: 20 minutes
- 400g multigrain fresh pasta
- 200g cubed pancetta
- 250g organic mushrooms
- 120g cherry tomatoes
- 100g cream cheese
- fresh thyme
- truffle oil
- Put a little olive oil to a large frying pan, and add the pancetta, frying over a medium heat until just turning golden brown. Remove the pancetta from the pan, retaining the fat.
Slice the mushrooms, and add to the pan, frying gently until starting to brown. This should take 5 – 10 minutes. Add the tomatoes, a small handful of fresh thyme, and re-introduce the pancetta. And stir through for 5 more minutes.
- Meanwhile cook the pasta according to the packet instructions, which should be in salted, boiling water for 4 – 5 minutes.
- Add the cream cheese and cooked pasta to the frying pan and stir together until well combined and the pasta is equally coated with the cream cheese.
- Serve between two and drizzle with truffle oil