Pappardelle with Pancetta, Mushroom & Garlic

Photo © Anne-Marie Minhall

Do you ever email yourself about things to remember?

It's a regular occurrence for me.

Sometimes though, even when the reminder pops up in the inbox, I can be baffled by what is in front of me.

For example, in the last few weeks ..

'Email *****' 

About what?

'Check April 15th'

Why?

'Confirm appointment for 0900'

Yes, but where & for what?

There was one aide-memoire which I did take note of earlier today.

It simply said: 'C L O C K S  F O R W A R D'

Yep .. BST is about to take hold, though, the weather isn't quite on message.

Something simple for a Saturday supper on a day of blustery showers & brief sunny spells.

Pancetta, Mushroom & Garlic Pappardelle

For two

150g Pappardelle

100g Pancetta cubed

3 Garlic Cloves peeled & sliced 

250g Mushrooms halved

25g Parmesan shaved or grated

3tbsp Crème Fraîche

Parsley chopped

Heat some oil in a frying pan before adding the pancetta & let it crisp up for 5 to 7 minutes 

Add the garlic slices and cook for 2 minutes before popping in the mushrooms

Season & let everything sizzle for 10 minutes, stirring regularly, you'll want those mushrooms golden

Meanwhile get the pasta on & once that's ready, drain, reserving some of the liquor it's been simmering in

Toss the drained pasta into the pancetta & mushroom pan with a splash of the cooking water

Just before it goes on the plates, in goes most of the Parmesan, stir in the Crème Fraîche & parsley finishing off with some pepper and a little bit more of Parmesan.

Well, it is the weekend after all.

That reminds me - on Monday - I must .. erm ..

Hang on, give me a moment .. 

AMM