RAG PASTA WITH MUSHROOMS AND PANCETTA CRUMB

SERVES: 4 INGREDIENTS

● 2 tbsp extra virgin olive oil

● 3 slices sourdough bread, crusts removed, crumbled into small crumbs

● 60g thinly sliced pancetta

● 50g butter ● 2 French shallots, finely chopped

● 3 garlic cloves, crushed

● 1 tbsp fresh thyme leaves, plus extra, to serve

● 2 tsp finely grated lemon rind

● 500g portobello mushrooms, cut into 1cm-thick slices

● 125ml (1/2 cup) white wine

● 300ml pouring cream

● 25g (1/3 cup) finely grated parmesan, plus extra, to serve

● 380g fresh lasagne sheets, torn into rustic 5cm triangles

METHOD

1. Heat oil in a large frying pan over medium heat. Add the breadcrumbs. Cook, stirring, for 4-5 minutes or until golden. Transfer to a plate.

2. Increase heat to medium-high. Add pancetta. Cook, turning, for 2-3 minutes each side or until crisp. Transfer to a plate lined with paper towel to drain. Coarsely crumble pancetta. Combine pancetta and breadcrumbs in a bowl.

3. Wipe the pan clean with paper towel. Melt 20g butter over medium heat. Add shallot. Cook, stirring, for 2-3 minutes or until softened. Add the garlic, thyme and lemon rind. Cook, stirring, for 2 minutes or until aromatic. Add mushroom and remaining butter to the pan. Cook, stirring, for 5-6 minutes or until softened. Add the wine and simmer for 2 minutes or until reduced slightly. Add the cream and parmesan. Cook, stirring, for 1-2 minutes or until the parmesan melts.

4. Cook pasta in a large saucepan of salted boiling water for 4 minutes or until al dente. Drain, reserving 1⁄4 cup cooking liquid. Return the pasta to the saucepan over low heat. Add mushroom mixture to the pasta. Cook, tossing, for 2 minutes, until combined, adding cooking liquid if needed. Sprinkle with the pancetta crumb and extra parmesan and thyme.