1 pkt San Remo Farfalle pasta (500 gms)
1/2 small onion, diced
3 cloves garlic, crushed and chopped
250 gm butter
1 bunch lemon thyme
Extra Virgin Olive Oil
1/2 cup White wine
1 x punnet King Brown Mushrooms
1 x punnet Swiss Brown Mushrooms
1 x punnet Field Mushrooms
1 x punnet White button mushrooms
1 x punnet Shitake mushrooms
1 litre cream
250 gms Taleggio cheese
salt and pepper
bunch chives, finely chopped
2 sage leaves
Cook the pasta as per packet instructions.
Thinly slice the pancetta and put it in a hot pan with a splash of olive oil, the onion and garlic.
Slice all the mushrooms (however you like) and add to the pan with half the butter and lower the heat, allowing the mushrooms to simmer. Season with salt and pepper and throw in the leaves from the lemon thyme.
Once the butter has melted, slowly pour in the white wine and add the cream. Drop the heat nice and low so the mushrooms slowly cook in the cream. Once the mushrooms are soft and cooked through, take the sauce off the heat
Once the pasta has cooked, strain it and put it back in the pot with the rest of the butter, some salt and pepper, half the chives and the sage leaves. Mix the pasta around, letting the butter melt in the heat from the pasta, then pour into the pan with the sauce. Grate the taleggio cheese over the top and mix the pasta through the sauce
To find more great pasta recipes, go to sanremo.com.au