Pancetta, Leek & Mushroom Pasta
In the latest series of The F Word, Gordon Ramsay tackled one of the most common complaints about cooking these days: no time. Throughout the programme he helped clueless people to put a meal together in a jiffy and proved to the world that cooking doesn’t need to take long and can be very enjoyable indeed. This recipe comes from his latest book Fast Food. I find this superb recipe most satisfying and it certainly beats any ready-made meal you can find at your supermarket.
P.S. This dish joins Presto Pasta Nights.
Pancetta, Leek & Mushroom Pasta
Serves 4
Preparation: 10 mins – Cooking: 15 mins
Preparation: 10 mins – Cooking: 15 mins
Ingredients
- 300g (10½ oz) dried fettucini
- salt and black pepper
- 15ml (1 tbsp) olive oil
- 150g (5 oz) pancetta, sliced
- 2 medium leeks, trimmed and finely sliced
- 250g (9 oz) mushrooms, washed, trimmed and sliced
- 60ml (4 tbsp) crème fraîche
- flat leaf parsley, for garnishing
Method
- Add the fettucini to a pot of boiling salted water and cook for 8-10 minutes or until al dente.
- Meanwhile, heat the olive oil in a large frying pan and add the pancetta. Fry for a few minutes until golden brown, then add the leeks, mushrooms and a little salt and pepper. Stir over a high heat for 6-8 minutes until the leeks are tender.
- Drain the pasta and immediately toss with the leeks, pancetta and mushrooms, and the crème fraîche. Season with salt and pepper to taste. Scatter over the chopped parsley to serve.
Notes
- Fresh pasta can be used. Just remember its cooking time will be considerably less than the dried version.
Lovely pasta dish! It looks absolutely delicious. Perfect for a busy weeknight!
by StickyGooeyCreamyChewy
on 04. Feb, 2008
I only work with leek like twice a year,
This recipe looks so delicious,
I should definitely give it a try, also get a chance to learn more ways of using leek,
Thanks for sharing!
by Cindy
on 05. Feb, 2008
I like Gordon. That doesn’t mean that I would go on his shows. I would be way too scared.
He really know his stuff.
This appeals to me because of the delicious pancetta, and also the leeks. I never use leeks! I need to.
by Emiline
on 05. Feb, 2008
It is lovely and now that I’m newly addicted to leeks, perfect for dinner tonight!
Thanks for sharing with Presto Pasta Nights.
by Ruth
on 07. Feb, 2008
yum. double yum.
pancetta and leeks are a match made in heaven.
by Anna
on 09. Feb, 2008
Hi there, I found your dish via PPN. I must say what an coincidence that I have just posted a similar dish on my blog before I read yours…It must be quite a popular winter dish!
by Windy
on 10. Feb, 2008
Robyn made this this week. I thought I’d died and gone to heaven! Your website is now bookmarked!!
by Helen
on 17. Mar, 2008
I just used leeks for the first time recently and this is a recipe that I would love to try. Love your site!
by Erika
on 13. May, 2008
Now that I have got to try! Thanks
by Sharon J
on 28. Jul, 2008