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Pronto Pappardelle

Pronto Pappardelle

with Pancetta and Mushrooms

Rapid
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Long, flat ribbons of pappardelle are perfect for mopping up creamy sauces like this one. Packed with delicious, Italian-inspired flavours, and on the table in just twenty minutes, this quick-fix dish is perfect for the evenings when you’re a little short on time.

Allergens:MustardGlutenCeleryMilkEgg
Preparation Time20 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredients
serving amount

60 grams

Pancetta

(ContainsMustard)

1 unit(s)

Echalion Shallot

1 punnet(s)

Chestnut Mushrooms

1 unit(s)

Courgette

200 grams

Wheat Pappardelle

(ContainsGluten)

½ pot(s)

Dried Thyme

½ sachet

Vegetable Stock Powder

(ContainsCelery)

¾ pot(s)

Crème Fraîche

(ContainsMilk)

40 grams

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional information
Energy (kJ)2749 kJ
Energy (kcal)657 kcal
Fat25.0 g
of which saturates12.0 g
Carbohydrate84 g
of which sugars12.0 g
Protein28 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Frying Pan
Saucepan
Cutting board
Knife
Strainer
Bowl
Spoon
InstructionsPDF
Instructions
Fry the Pancetta
Fry the Pancetta
1

a) Pour the boiling water into a large saucepan on medium-high heat with a pinch of salt for the pasta. b) Heat a drizzle of oil in a frying pan over medium-high heat and add the pancetta. c) Cook, stirring occasionally, until crisp, 3-4 mins.

Prep
Prep
2

a) Halve peel and finely slice the shallot. b) Thinly slice the mushrooms. c) Trim the courgette then quarter lengthways. Chop widthways into small pieces.

Start the Sauce
Start the Sauce
3

a) Lower the heat to medium then add the shallot, mushrooms and courgette to the pancetta. b) Cook, stirring occasionally, until softened and starting to brown, 4-5 mins.

Cook the Pasta
Cook the Pasta
4

a) Meanwhile, add the pappardelle to the pan of boiling water and cook for 6-7 mins. b) When cooked, drain in a colander and drizzle with a little oil to stop it sticking

Finish the Sauce
Finish the Sauce
5

a) Stir the dried thyme into the frying pan of pancetta and veggies and cook for 1-2 mins. b) Pour in the water (see ingredients for amount) and stock powder. c) Bring to the boil then lower the heat and simmer until reduced slightly, 3-4 mins.

Finish
Finish
6

a) Stir through the crème fraîche and half the hard Italian cheese. b) Add the pappardelle, toss together and season to taste with salt and plenty of pepper. c) Serve in bowls sprinkled with the remaining cheese. Enjoy!