Creamy Pancetta and Mushroom Pasta


(Recipe serves 3)

  • 1 tsp olive oil
  • 200g pancetta/smoked bacon lardons
  • 300g selection of mushrooms, sliced (be creative! ⭐️ I used shiitake, oyster and chestnut which are all rich in flavour)
  • 3 garlic cloves, finely chopped
  • 3 thyme sprigs, leaves picked
  • 250ml chicken stock
  • 1 tsp cornflour
  • 1 tbsp low fat creme fraiche
  • Black pepper
  • 225g dry pasta (any type) -or- 3 portions fresh pasta 


  1. First, fry the chopped pancetta/bacon in the olive oil in a pan over medium-high heat. Once crispy, remove from the pan into a bowl with a slotted spoon to be added again later.
  2. Turn the heat down to medium and add the mushrooms to the pan – these will soak up all the oil but don’t worry as they’ll give out a lot of moisture in a few minutes!
  3. When the mushrooms have been cooking for about 5 minutes, add the garlic and thyme to the pan and start boiling your pasta.
  4. Fry the mushrooms for another 5 minutes or until softened, then pour in the stock. Let the stock simmer for about 5 minutes.
  5. Mix the cornflour with 1 tbsp of water till smooth before adding to the pan, turn the heat up high, then stir the sauce to let it thicken slightly.
  6. Take your sauce off the heat and stir in the creme fraiche. Drain your pasta and coat this in the creamy sauce then top with crispy bacon – serve with grated parmesan, a sprinkle of black pepper and enjoy!
Calories per servingProteinCarbsFat
Nutrition is based on the ingredients I use and calculated on MyFitnessPal.

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