Pappardelle with mushrooms, pancetta and rocket

by Bart van der Lee

Pappardelle with mushrooms, pancetta and rocket

Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Main Course
Cuisine: Italian
Keyword: pasta, quick
Author: Bart van der Lee


  • 250 gram pappardelle or any other pasta you like
  • 100 gram Parmesan
  • 100 gram Slices pancetta
  • 200 gram mixed mushrooms
  • 300 ml single cream
  • 2 cloves garlic
  • 3 egg yolks
  • 50 gram rocket


  • Bring a pot of water with salt and a drop of olive oil to a boil.
  • Grate the Parmesan, slice the mushrooms, separate the 3 egg yolks and chop or press the garlic cloves.
  • Place a skillet over medium heat and crisp the pancetta.
  • Remove the pancetta and than add the mushrooms and chopped garlic. Stir fry for a minute, season with peper and salt and than add the cream. Bring to a simmer and than add in the pancetta and most of the Parmesan. Reserve some for finishing.
  • Cook the pasta as per the instructions on the package to a beautiful al dente. Drain off the water.
  • Warm trough your sauce (but don’t boil!) and add the egg yolks. Stir well, add the pasta and mix all together.
  • Finish with fresh rocket and the reserved Parmesan.

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