Pasta with Pancetta, Leek and Champignons by Gordon Ramsay
40 min. Recipe Yield:
4 servings Difficulty:
Simple recipe
Pasta with pancetta, leek and champignons is a recipe from Gordon Ramsay. Tip - always keep pancetta in the refrigerator, it keeps very well and for a long time in the freezer. With pancetta, any dish can become a culinary masterpiece. In a few minutes, approximately 5-10 minutes, take the pancetta out of the freezer, it will thaw slightly, and it can be cut as you like, even in thin layers. Everyone is used to washing champignons, but they absorb liquid too quickly, when frying, the liquid will be released and the champignons will be boiled. To prevent this from happening, the champignons are cleaned - it's very easy, pry off the skin of the cap, and it can be easily removed.
Recipe Ingredients
Cooking Recipe
To cook the recipe of Gordon Ramsay's pancetta, leek and champignons pasta, cut the pancetta into chunks. Wash the leek well, cut in half lengthwise, and then cut into thin half rings. Peel the champignons and chop coarsely.
Pour the olive oil into the pan, when the oil is hot, add the pancetta and fry over high heat until golden brown. Turn the pancetta from time to time to ensure it cooks evenly.
Add chopped leek and champignons to the fried pancetta. Salt, pepper, mix and continue to fry over high heat for 6-8 minutes. Fry until the onion becomes soft.
Pour water into a deep saucepan, bring to a boil and season with salt. Pour in the shells pasta and cook over medium heat for 6-8 minutes until tender, but not overcooked - as the Italians say, until al dente.
Drain the water from the pasta and immediately stir in the fried pancetta, champignons and onions. Add finely chopped herbs, sour cream and mix well. Put pasta with leek and champignons on a dish, decorate herbs and serve immediately.