Camembert, Mushroom & Pancetta Pasta makes for a simple yet tasty mid-week dinner option for when you’re pushed for time. Creamy camembert when melted helps t0 create a wonderful around the spaghetti and vegetables and the fresh parsley and oregano really bring this dish to life.
- 75 g Le Rustique Camembert (rind removed)
- 2 cloves of garlic (grated)
- 100 g cubed pancetta (optional)
- 125 g chestnut mushrooms (thinly sliced)
- 100 g shitake mushrooms (roughly chopped)
- 125 g frozen peas
- 125 g cherry tomatoes (halved)
- 2 tbsp fresh flat leaf parsley coarsley chopped
- 2 tbsp fresh oregano finely chopped
- 250 g spaghetti
- Pasta water to make sauce
- Seasonings to taste
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In a large saucepan, bring some water to the boil and cook the spaghetti until al dente.
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Meanwhile, fry off the pancetta in a large frying pan until golden brown on the edges. Remove from the pan and set aside.
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Add the grated garlic to the oil from the pancetta in the frying pan and cook for a few minutes before adding the mushrooms and tomatoes. Cook for 3 minutes or until the mushrooms turn golden.
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Next, pour in the frozen peas, fresh herbs, camembert and a ladle of pasta water and simmer on a low heat to create a sauce and for the peas to defrost.
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Drain the spaghetti when cooked and add to the frying pan with half a ladle of pasta water. Season to taste and mix the ingredients to make sure they are evenly distributed.
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Serve up with the crispy pancetta sprinkled on top if desired.