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
Preparation: 10 mins – Cooking: 15 mins
- 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
- 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.
- Fresh pasta can be used. Just remember its cooking time will be considerably less than the dried version.