Prepare to be taken away to Italy with this Pronto Bacon Pappardelle with Mushrooms and Courgette recipe. This dish is a celebration of simple, fresh ingredients, combined to create a symphony of flavours that will transport you straight to a rustic Italian kitchen.
Imagine twirling your fork around wide, flat ribbons of pappardelle, perfectly cooked to al dente. The pasta is tossed in a rich, savoury sauce, made from a base of crispy, smoky bacon. The bacon lends a depth of flavour that forms the backbone of this dish, its smokiness permeating every bite.
Adding to the medley of flavours are earthy mushrooms and fresh courgette, sautéed to perfection. The mushrooms add a meaty texture and a deep, umami flavour, while the courgette brings a touch of freshness and a slight crunch, perfectly balancing the richness of the bacon.
The dish is then topped of with the generous grating of Parmesan cheese that tops the dish. The cheese melts into the warm pasta, adding a creamy, nutty note that ties all the flavours together.
This Pronto Bacon Pappardelle with Mushrooms and Courgette recipe is the epitome of comfort food – hearty, satisfying, and bursting with flavour. Whether you’re cooking for a weeknight dinner or a special occasion, this dish is sure to impress.
Before you get started make sure you wash the veggies and gather the necessary cooking tools, including a saucepan, a frying pan, garlic press, colander and a measuring jug.
Pronto Bacon Pappardelle with Mushrooms and Courgette
- 1 Echalion Shallot
- 90g Bacon Lardons
- 112.5g Reduced Fat Creme Fraiche
- 1 Vegetable Stock Powder
- 2tsp Dried Thyme
- 150g Closed Cup Mushrooms
- 200g Pappardelle
- 1 Courgette
- 40g Grated Hard Italian Style Cheese
- 100ml Water for the Sauce
Step 1: Cook the Pancetta
Bring a large saucepan of water to a boil with 0.5 tsp of salt for the pasta. In a large frying pan, heat a drizzle of oil over medium-high heat. Add the bacon lardons and cook, stirring occasionally, until they turn golden. This should take about 3-4 minutes.
Step 2: Prepare the Vegetables
While the pancetta is cooking, halve, peel, and thinly slice the shallot. Thinly slice the mushrooms. Trim the courgette, quarter it lengthways, and chop it widthways into small pieces.
Step 3: Start the Sauce
Lower the heat to medium and add the shallot, mushrooms, and courgette to the pan with the pancetta. Cook, stirring occasionally, until the vegetables have softened and started to brown. This should take about 4-5 minutes.
Step 4: Cook the Pasta
In the meantime, add the pappardelle to the boiling water and cook until it’s tender, about 10 minutes. Once cooked, drain the pasta in a colander, return it to the pan, drizzle with a little oil, and stir to prevent it from sticking together.
Step 5: Finish the Sauce
While the pasta is cooking, stir the thyme into the frying pan with the pancetta and vegetables and cook for 1-2 minutes. Pour in the required amount of water and add the vegetable stock powder. Bring the mixture to a boil, then lower the heat and let it simmer until it has reduced slightly. This should take about 3-4 minutes.
Step 6: Plate and Serve
Stir the creme fraiche and half of the hard Italian cheese into the sauce. Add the cooked pappardelle, toss everything together, and season to taste with salt and plenty of pepper. Serve the pasta in bowls, sprinkled with the remaining cheese. Enjoy your meal!