Mushroom orecchiette with gremolata crumbs

SERVES 4 PREP AND COOK TIME 50 MINUTES

30g butter

1 tablespoon extra virgin olive oil 1 medium (150g) brown onion, chopped finely

2 cloves garlic, crushed

½ cup (125ml) white wine

200g Swiss brown mushrooms, sliced thinly

300ml pouring cream

200g sliced pancetta

500g dry orecchiette pasta GREMOLATA CRUMBS

30g butter

1 (100g) ciabatta roll, torn coarsely 2 cloves garlic, crushed

2 tablespoons chopped fresh flat-leaf parsley

2 teaspoons finely grated lemon rind

1 Heat butter and oil in a medium frying pan; cook onion and garlic, stirring, for 5 minutes or until onion is soft.

Add wine to pan; boil, uncovered, until reduced by half. Stir in mushrooms; cook, stirring occasionally, over medium heat, for 5 minutes or until softened. Add cream, stir over medium heat for 2 minutes or until thickened slightly. Season to taste; cover to keep warm.

2 Meanwhile, preheat oven to 180°C (160°C fan-forced). Place pancetta, in a single layer on an oven tray lined with baking paper. Bake for 10 minutes or until golden and crisp.

3 GREMOLATA CRUMBS Heat butter in a small saucepan over medium heat; add torn bread and garlic. Cook, stirring, for 2 minutes or until bread is golden brown. Remove from heat; stir in parsley and rind.

4 Cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving ¼ cup (60ml) of cooking water. Return pasta to pan.

5 Add hot sauce to pasta; toss gently to combine. If mixture is a little thick, add some of the reserved pasta water. Serve pasta topped with crumbled pancetta, and

Gremolata Crumbs.

Not suitable to freeze or microwave.