Bucatini with Pancetta, Field Mushrooms and Cavolo Nero

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    Bucatini with Pancetta, Field Mushrooms and Cavolo Nero
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    A delicious, nutritious, easy lunch or dinner!
    Servings Prep Time
    4 people 20 minutes
    Cook Time
    25 minutes
    Servings Prep Time
    4 people 20 minutes
    Cook Time
    25 minutes
    Bucatini with Pancetta, Field Mushrooms and Cavolo Nero
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
    Add this recipe's ingredients to your shopping list
    This recipe is in your Shopping List
    A delicious, nutritious, easy lunch or dinner!
    Servings Prep Time
    4 people 20 minutes
    Cook Time
    25 minutes
    Servings Prep Time
    4 people 20 minutes
    Cook Time
    25 minutes
    Instructions
    1. Place a pan of lightly salted water onto the hob. When boiling add the bucatini and cook as per pack instructions, drain and set to one side.
    2. In the 30cm shallow casserole, heat the olive oil over a low to medium heat; add the pancetta and fry for 5- 6 minutes until browned and the fat has rendered into the olive oil.
    3. Add the onion and fry for 3- 4 minutes, stirring occasionally until they have softened.
    4. Stir in the garlic, sliced field mushrooms, dried chilli and black pepper, continue to cook stirring occasionally for 3 -4 minutes.
    5. Slowly pour in the white wine then stir in the chopped cavolo nero (or kale), place the lid on and cook for 4- 5 minutes until they are tender.
    6. Add the cooked bucatini, lemon zest and parmesan cheese to the contents of the casserole and toss everything together. Continue to heat for 1 minute to ensure everything is piping hot. Season to taste with salt, sprinkle over the baby basil leaves and serve.
    Recipe Notes

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