Pappardelle pasta with mushrooms, Leggo’s Stir Through Sauce and crispy pancetta
Prep time:10 mins
Cook time:12 mins
- 500g pappardelle pasta
- 1 tablespoon olive oil
- 200g button mushrooms, quartered
- 350g jar Leggo's Stir Through Sauce - Semi-dried Tomato, Basil and Parmesan
- 6 thin slices pancetta
- Fresh parsley leaves, for garnish
Cook pappardelle pasta following packet directions. Drain and return to hot saucepan.
Meanwhile, heat oil in a non stick frypan. Add mushrooms and cook for 1-2 minutes. Add Leggo's Stir Through Sauce and heat through for 2 minutes.
Place pancetta on a baking tray and place under a hot grill for 2 minutes or until crisp.
Pour sauce over pasta and toss gently to combine. Break pancetta into shards and serve over pasta. Garnish with parsley leaves.
Prosciutto can be substituted for the pancetta.