Full Recipe👇 A delicious and easy Mushroom Spinach Pasta made with a creamy parmesan sauce and crispy guanciale. A simple pasta dish that's comforting, full of flavour and perfect for busy weeknights.www.insidetherustickitchen.com/mushroom-spinach-pasta/
Ingredients
14 oz penne pasta (400g/4 cups)
100 g guanciale
8 medium crimini mushrooms (chestnut mushrooms UK) thinly sliced (250g)
2 cups baby spinach (roughly 2 large handfuls/50g)
½ cup heavy cream (double cream UK) (120ml)
¾ cup Parmigiano Reggiano freshly grated (30g)
¼ cup reserved pasta water (60ml)
Salt and pepper
Instructions
Prepare ingredients
Cut the guanciale into thin strips or cubes. Wipe any dirt from the mushrooms with a piece of kitchen paper and thinly slice them. Finely grate the Parmigiano Reggiano cheese.
Make the pasta sauce
Bring a large pot of water to a boil and salt it well.
Heat a large frying pan or skillet and fry the guanciale until it starts to brown and goes crispy. Spoon it out onto a plate and set aside.
Add the pasta to the boiling water and cook until al dente (about 8-10 minutes).
Add the mushrooms and a pinch of salt to the same pan the guanciale was in and fry for a few minutes until all the moisture from them has evaporated and they start to turn golden.
Add the guanciale back to the pan with the mushrooms followed by the cream and ¼ cup (60ml) of pasta water. Simmer for for a couple of minutes and add the cooked pasta with the baby spinach.
Toss everything together keeping it on the heat until the sauce thickens slightly.
Turn off the heat and add the Parmigiano Reggiano cheese, stir into the sauce then serve.
Notes
19 сен 2024
