Bucatini with Pancetta, Field Mushrooms and Cavolo Nero
- 325g Bucatini or thick spaghetti (dry weight)
- 3 tablespoons mild olive oil
- 200g pancetta or smoked streaky bacon – diced
- 1 large white onion – chopped
- 4 cloves of garlic – finely chopped
- ¼ teaspoon dried chilli flakes
- ½ teaspoon cracked black pepper
- 250g small, portabellini-style field mushrooms – peeled and sliced
- 200ml dry white wine – at room temperature
- 175g Cavolo Nero or young spring greens – central woody stems removed and leaves chopped
- Zest 1 small lemon
- 100g parmesan cheese – finely grated
- Sea salt to season
- Small handful fresh baby basil leaves, to garnish
Place a pan of lightly salted water onto the hob. When boiling add the bucatini and cook as per pack instructions, drain and set to one side.
In the casserole, heat the olive oil over a low to medium heat; add the pancetta and fry for 5 – 6 minutes until browned and the fat has rendered into the olive oil.
Add the onion and fry for 3 – 4 minutes, stirring occasionally until they have softened.
Stir in the garlic, sliced field mushrooms, dried chilli and black pepper, continue to cook stirring occasionally for 3 – 4 minutes.
Slowly pour in the white wine then stir in the chopped Cavolo Nero (or spring greens), place the lid on and cook for 4 – 5 minutes until they are tender.
Add the cooked bucatini, lemon zest and parmesan cheese to the contents of the casserole and toss everything together. Continue to heat for 1 minute to ensure everything is piping hot. Season to taste with salt, sprinkle over the baby basil leaves and serve.