serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 500 g rigatoni
- 400 g button mushrooms, sliced
- 2 tbsp olive oil
- 200 g piece speck or pancetta, chopped
- 2 French shallots, finely chopped
- 3 garlic cloves, finely chopped
- 2 sprigs of thyme
- 125 ml (½ cup) white wine
- 300 ml thickened cream
- salt and black pepper, to season
- 1 tbsp finely shredded parsley,
- 25 g (¼ cup) grated parmesan cheese, to serve
Instructions
- Bring a large saucepan of well salted water to the boil. Cook the pasta according to packet directions. While the pasta is cooking, place the mushrooms in a microwave-safe bowl and microwave on high for 4 minutes.
- Heat the olive oil in a large frying pan and fry the speck for a few minutes until lightly browned. Add the shallot, garlic, mushrooms and thyme and continue to fry for 1-2 minutes or until the mushrooms are browned. Add the white wine and cream and bring to a simmer. Season well with salt.
- When the pasta is cooked, transfer to the pan, bringing with it a bit of the pasta water, season with black pepper and toss through the sauce. Serve scattered with parsley, black pepper and parmesan cheese.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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