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(by Tom Mitchell-Dawson)   

Serves 1 

25 Minutes



100g Pastaio A Mano Malfade Corte

100g Pancetta or Lardons

100g Mixed Wild Mushrooms, Torn into bite sized pieces

Half Red Onion, Finely Diced

1 Clove of Garlic, Minced

1 Tbsp Fresh Sage, Chopped

2 Tbsp Creme Fraiche 

10g Grated Parmesan 

10g Grated Pecorino (optional)




Step 1

Put a large pan of water on the hob to bring to a boil.

In a deep sautee pan over a medium heat, add the pancetta. As the pan heats up the pancetta will release its fat and begin to gently fry. Cook for around 5 minutes or until the pancetta is crispy, then remove. 

Step 2 

To the same pan add the mushrooms season lightly with salt and pepper and begin to fry. Depending on how much fat the pancetta or lardons have released, you may need to add a splash more olive oil. 

 Fry gently for a few minutes allowing the mushrooms to take on some good colour before adding the onion and continuing to fry. Carry on cooking and stirring for a further 3 minutes before adding the sage and garlic. 

 Step 3

Salt the boiling water and drop your pasta into cook. 

Add just under a ladle full of pasta water to the pan and let reduce and then return the pancetta to the pan along with the creme fraiche.   

Once your pasta is cooked, drain and add to the mushroom sauce. Add the cheeses, allow to begin melting in the heat and stir through.


Serve with a good grind of fresh black pepper, more grated pecorino and enjoy! 

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