Cavolo Nero and Pancetta Pasta

Name: Cavolo Nero and Pancetta Pasta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 400gm spaghetti; 1 tblspn olive oil; 1 tblspn butter; 2 garlic cloves, crushed; 300gm swiss brown mushrooms, sliced; 100gm sliced flat pancetta, chopped; black pepper; 1/2 cup sour cream; 1 1/2 cups chicken stock; 1/4 tspn nutmeg; 300gm cavolo nero, trimmed & shredded; finely grated parmesan, to serve

5 steps

Prep:20minCook:20min

Updated at: Thu, 17 Aug 2023 01:11:06 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories626.9 kcal (31%)

Total Fat20 g (29%)

Carbs83.3 g (32%)

Sugars7.2 g (8%)

Protein23.8 g (48%)

Sodium849.2 mg (42%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

400 gmspaghetti

1 tblspnolive oil

1 tblspnbutter

2garlic cloves

crushed

300 gmswiss brown mushrooms

sliced

100 gmpancetta

sliced, flat, chopped

black pepper

½ cupsour cream

1 ½ cupschicken stock

0.25 tspnnutmeg

300 gmcavolo nero

trimmed & shredded

finely grated parmesan

to serve

Instructions

Step 1

Cook pasta in salted boiling water for 8-10 minutes, or until al dente. Drain & set aside.

Step 2

While pasta is cooking, heat the oil & butter in a large pan over medium heat. Add the garlic, mushrooms, pancetta & pepper, cook for 6-8 minutes, or until the mushrooms are golden and the pancetta is crisp.

Step 3

Meanwhile, mix sour cream, stock & nutmeg together in a medium bowl and add to the mushroom mixture. Increase heat to high and bring to a simmer.

Step 4

Add the pasta and cavolo nero to the pan & toss to coat.

Step 5

Divide the past among four bowls and top with the parmesan to serve.