Creamy pappardelle with bacon, leeks and roasted mushrooms

• porsi: 4

Bahan-bahan

For the mushrooms:

500g button mushrooms, quartered

2 tbsp olive oil

Salt and black pepper

2 tbsp fresh thyme leaves

For the pasta:

1 tbsp olive oil

Knob of butter

6 smoked streaky bacon rashers (or

100g pancetta), chopped

2 leeks, washed, trimmed and sliced

200mI cream

80ml milk

320g pappardelle or fettuccine

80g Parmesan, grated, plus extra for serving

Petunjuk

1 Preheat the oven to 190°C/170°C fan/gas mark 5. In a bowl, toss the mushrooms with the olive oil and season with salt and pepper Spread the mushrooms out in an even layer on a large rimmed baking tray.

2 Place in the centre of the oven to roast for 15 minutes or until the mushrooms release their liquid. Carefully drain away the liquid.

3 Return the mushrooms to the oven and roast for another 20 minutes until browned but still tender. Transfer to a bowl and toss with the thyme leaves.

4 Heat the oil and butter together in a large heavy pot over a medium heat. Add the bacon and cook for 6-8 minutes until the fat is rendered and the bacon is crispy, stirring regularly. Use a slotted spoon to transfer the bacon to a plate lined with kitchen paper. Drain off all but about one tablespoon of fat from the pan.

5 Return the pan to a medium-high heat. Add the leeks and season with salt and black pepper. Cook for 6-8 minutes until golden brown, stirring often.

6 Stir in the cream and milk. Bring to a boil, then reduce the heat and simmer for 7-8 minutes until the sauce has thickened enough to coat the back of a spoon.

7 Bring a large pot of salted water to the boil and cook the pasta according to package instructions. Drain well, reserving about 200mI of the pasta cooking liquid.

8 Add the pasta and roasted mushrooms to the sauce. Add about 100ml of the pasta cooking liquid and stir to coat. Continue stirring over a medium heat, adding more liquid if needed, until the sauce coats the pasta. Stir in the Parmesan until melted.

9 Divide between bowls and serve with extra grated Parmesan.