This is a recipe that I’d like to say I ‘invented’ (get me) before this blog started, its super quick, everything happens at the end when the pasta is done.
We were so tired from an antiques fair last night that it had to be something easy and comforting and often a big bowl of pasta is the only answer. I fry mushroom and pancetta for a few minutes while the pasta is boiling away (I also added Courgette to this one) then when the pancetta is starting to colour I add a bit more olive oil and fry the fennel seeds for a couple of minutes, then add the garlic and fry a little more. Then a large glass of wine a tiny bit of lemon juice, I throw in the cooked pasta and a bit of the pasta water at the end, season and let the flavors cook into the pasta. Its a quite a brothy dish but really nice if you want something not too saucy.
No comments:
Post a Comment