On 16th November 2014, This was Dinner…
I ate far too much chicken tartiflette last night then went on to have an epic sleep – 10.30pm to 11.30am! Neither of us wanted anything too heavy or rich so decided to go with this pasta dish.
- thinly slice a red onion
- finely chop a few garlic cloves
- roughly chop some mushrooms
- roughly chop some thyme leaves
- roughly chop some walnuts
- roughly chop some parsley
- boil the kettle
- get spaghetti, pancetta slices, oil & seasoning ready
Heat a pan and cook the pancetta slices then tear and set aside.
Heat some oil and cook the onion and garlic until soft.
Cook the spaghetti.
Add the mushrooms to the onion. DON’T TOUCH THEM until you start to smell them and then don’t stir too much.
Add the thyme and walnuts and cook for a couple more minutes.
Drain the spaghetti, reserving a little water and add to the mushroom mixture. Season well and add a little of the water if required.
Serve then scatter with the pancetta and parsley.
At some point over my shopping lists I’d mixed my pancettas with my prosciuttos, hence the main difference to this BBC Good Food dish was definitely a tame effort after yesterday.