Name: Colin Fassnidge’s new winter pasta recipe only needs 10 ingredients
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4-6
Ingredients: 375g fettuccine; 150g pancetta, cubed; 500g button mushrooms, sliced; 1–2 tablespoons olive oil; 4 cloves garlic, finely chopped; 1 onion, finely chopped; 1 bunch sage, chopped; 420g can brown lentils, drained; 4 tablespoons capers, chopped; Juice and zest of 1 lemon; Sea-salt flakes and freshly ground black pepper, to season

Making pasta for dinner always makes for happy faces in the family. And now, you can smile while you make it, because Colin Fassnidge’s new recipe is so simple! This mushroom pasta only needs a few key ingredients, some extra seasoning and herbs, and 20 minutes at the stove, before dinner can be served hot.

You’ll love the combination of mushroom, pancetta and sage – it’s salty, herbaceous and full of earthy flavours!

Ingredients

375g fettuccine

150g pancetta, cubed

500g button mushrooms, sliced

1–2 tablespoons olive oil

4 cloves garlic, finely chopped

1 onion, finely chopped

1 bunch sage, chopped

420g can brown lentils, drained

4 tablespoons capers, chopped

Juice and zest of 1 lemon

Sea-salt flakes and freshly ground black pepper, to season

Method

Step 1

Cook pasta following packet instructions. Reserve a spoonful of pasta water. Set cooked pasta aside.

Step 2

Meanwhile, heat a large and deep frying pan on medium to high heat. Add pancetta to dry pan (no oil needed). Cook, stirring occasionally, for 5–10 minutes or until golden and crispy. Transfer the pancetta and the oil to a plate.

Step 3

Wipe out the frying pan and return to heat. Add mushrooms and cook for 1 minute, without stirring, to allow the moisture to release. Return pancetta and oil to the pan, adding additional olive oil if needed. Fry mushrooms until golden and crispy.

Step 4

Add onion and garlic to the pan. Cook, stirring, until the onion is tender. Stir in the lentils, sage and a spoonful of pasta water, then cook until heated through.

Step 5

Add cooked pasta to pan and toss to coat in sauce until heated through. Add capers, lemon juice and zest. Season to taste. Serve.

mushroom sage and pancetta pasta in bowl with tagliatelle pasta and chopping board underneath — (Photography: Con Poulos, Styling: Lucy Busuttil)

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.