Mushroom and pancetta spaghetti
An easy to prepare pasta dish with a tasty bacon, mushroom, leek and cream cheese sauce.
Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
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You will need
- 400g basics spaghetti
- 1 tablespoon olive oil
- 1 x 206g pack Italian cubetti di pancetta
- 1 x 400g pack basics mushrooms, sliced
- 200g leeks, sliced
- 175g lighter soft cheese with garlic & herbs
Recipe Information
Step by step guide to making Mushroom and pancetta spaghetti
- Cook the spaghetti following pack instructions.
- Meanwhile, in a large frying pan heat the olive oil and fry the pancetta until crispy. Remove the pancetta from the pan and place on kitchen paper to drain the excess oil.
- To the same pan, add the mushrooms and leeks, and cook for 5-6 minutes, until they are soft, then return the pancetta to the pan. Add the soft cheese and stir to combine.
- Once the spaghetti is cooked, drain and return to the saucepan. Tip the sauce mixture into the pasta and toss to coat well.
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Nutritional information for Mushroom and pancetta spaghetti
Nutritional information for Mushroom and pancetta spaghetti
Nutrition type | per serving |
---|---|
Calories | 651 kcal |
Total Fat | 26.1g |
Saturated Fat | 10.4g |
Salt | 2.5g |
Sugar | 6.6g |
This recipe is:
- No egg products
- No nut products
Here are your recipe ingredients
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£2.80
£1.12/100ml
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Nectar Price
Nectar Price
£2.50
£1.25/100g
Without Nectar
£2.75
£1.38/100g
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£2.78
£2.78/kg
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£1.90
£7.60/kg