This is a lovely dish that is so colourful, tasty, and easy to make
Fry the onion in the butter in a frying pan until softened.
Add the pancetta and cook for a couple of minutes.
Add the olive oil and mushrooms, and after a couple of minutes add the wine.
Reduce, season, cover and cook for about 10-15 minutes, adding small amounts of stock now and again to help create a liquid base.
Mix the saffron threads with a drop of warm of water, add to the pan and with the cream heat through for a couple of minutes to create a sauce.
Stir through with the pecorino, toss in the pasta cooked 'al dente' and serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (176g)|
|Recipe Makes: 4|
|Calories from Fat: 141 (68%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 28.6mg||9 %|
|Sodium 258.1mg||9 %|
|Potassium 381.6mg||10 %|
|Total Carbohydrate 8.6g||3 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 7.3g|
|Protein 5.6g||8 %|
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Calories per serving: 206
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