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Alfredo pasta with a South African twist

By Hannah Lewry

Serves 2 to 3

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

100 g Woolworths diced pancetta
250 g portabellini mushrooms, sliced
1 cup cream
250 g Woolworths pappardelle pasta
30 g grated hard cheese, for serving

Method

1. Pan-fry the pancetta in a large pan until the fat is rendered.

2. Remove the pancetta from the pan, leaving the fat in the pan. Fry the mushrooms in the fat until golden brown, then add the cream and simmer to reduce slightly.

3. Cook the pasta in a large saucepan of generously salted boiling water until al dente. Before draining, set aside 1–2 cups pasta water. Add the hot, drained pasta to the sauce and toss to coat.

4. Season to taste and sprinkle over the cheese. Add about 1/2 cup of reserved pasta water, toss to combine and serve immediately with the crispy pancetta.

Find more pasta recipes here.