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Pronto Pappardelle Q3

Pronto Pappardelle Q3

with Pancetta and Mushrooms
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
732 kcal
Protein
: 
29.7g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Milk
  • Egg
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Echalion Shallot

60 grams

British Smoked Bacon Lardons

250 grams

Pappardelle

(Contains: Cereals containing gluten)

150 grams

Chestnut Mushrooms

1 unit(s)

Courgette

(May contain traces of: Celery)

½ sachet(s)

Vegetable Stock Powder

112.5 grams

Creme Fraiche

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

½ pot(s)

Dried Thyme

Not included in your delivery

100 milliliter(s)

Water

Energy (kJ)3061 kJ
Energy (kcal)732 kcal
Fat31.4 g
of which saturates17.2 g
Carbohydrate84.4 g
of which sugars12.3 g
Dietary Fibre6.7 g
Protein29.7 g
Salt1.4 g
Calcium48.3 mg
Iron1.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Bring a large saucepan of water to the boil with a pinch of salt for the pasta.

Heat a drizzle of oil in a large frying pan over medium-high heat and add the pancetta.

Cook, stirring occasionally, until crisp, 3-4 mins.

2

Meanwhile, halve, peel and thinly slice the shallot.

Thinly slice the mushrooms.

Trim the courgette then quarter lengthways. Chop witdthways into small pieces.

3

Lower the heat to medium then add the shallot, mushrooms and courgette to the pancetta.

Cook, stirring occasionally, until softened and starting to brown, 4-5 mins.

4

Meanwhile, add the pappardelle to the pan of boiling water and cook for 6-7 mins.

When cooked, drain in a colander and drizzle with a little oil to stop it sticking together.

5

Stir the thyme into the frying pan of pancetta and veg and cook for 1-2 mins.

Pour in the water (see ingredients for amount) and vegetable stock powder.

Bring to the boil then lower the heat and simmer until reduced slightly, 3-4 mins.

6

Stir through the creme fraiche and half the hard Italian cheese.

Add the pappardelle, toss together and season to taste with salt and plenty of pepper.

Serve in bowls sprinkled with the remaining cheese.

Enjoy!

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