Everyday Meals

Pancetta And Mushroom Pappardelle


Pappardelle pasta with mushrooms, Leggo’s Stir Through Sauce and crispy pancetta

Prep time:10 mins

Cook time:12 mins

Serves: 4


  • 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


Step 1

Cook pappardelle pasta following packet directions. Drain and return to hot saucepan.

Step 2

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.

Step 3

Place pancetta on a baking tray and place under a hot grill for 2 minutes or until crisp.

Step 4

Pour sauce over pasta and toss gently to combine. Break pancetta into shards and serve over pasta. Garnish with parsley leaves.

Tasty Tip!

Prosciutto can be substituted for the pancetta.

Pappardelle Pasta With Mushrooms
Average user rating:
  • 5

Featured in this recipe

  • SemiDried Tomato Basil and Parmesan 350g

    SemiDried Tomato Basil and Parmesan 350g

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