creamy pancetta & courgette linguine

ingredients :

150g of linguine

100g pancetta

1 tsp of butter

2 shallots diced

small punnet of mushrooms sliced

1 tsp dried thyme

1 clove of garlic sliced

80/100ml of sherry

1 courgette in ribbons or grated

2 eggs

2 tbsp of Creme fraiche

2 tablespoons of parmesan

fresh basil

cracked black pepper & salt

method:

begin by cooking your linguine as per packet instructions

melt a small lump of butter in a pan when it foams add the pancetta and let them brown

When they look nice and crispy add in the shallots, garlic, thyme and mushrooms

give them a good season, let them sweat for around 6 mins before adding the sherry allowing the sauce to simmer for 3 mins

Next mix the eggs with the Creme fraiche, parmesan and 1/2 tsp of cracked black pepper

stir the courgette into the pancetta pan

pour 1/2 ladle of pasta water into the egg mix and give it a good whisk

At this stage your pasta should be ready so without draining it just SLOSH it across to the sauce pan, give it a good season and twist around the pan

Take it OFF the heat and quickly mix in the egg mix

serve with some freshly torn basil and heaps of parmesan ….. its a WINWIN