Creamy mortadella, pancetta & mushroom fettuccine

by Dhruv Baker

Ribbons of pasta with a pancetta, mortadella and cream sauce


400g dried fettucine
2-3 tbsp olive oil
2 garlic cloves, skin on and bashed with the flat of a knife
150g mushrooms, finely sliced
100g pancetta, diced
100g mortadella, diced
200ml white wine
200ml double cream
100g parmesan, grated
1 lemon
A small bunch of parsley, finely chopped
A small bunch of tarragon, finely chopped
A drizzle of truffle oil (optional)


Bring a large pan of salted water to the boil and cook the fettucine as per the instructions. Heat a large frying pan and when hot, add the olive oil and garlic. Add the mushrooms and a pinch of salt and pepper and sauté until golden brown. Remove with a slotted spoon and set aside.

Reheat the pan and add the pancetta and mortadella and cook for about 5-6 mins, until they start to colour. Add the wine and once it has reduced by two-thirds, return the cooked mushrooms to the pan and add the double cream, stirring well.

Stir in the parmesan, the parsley and tarragon. Add a squeeze of the lemon and season to taste. Drain the pasta well and add to the sauce mixing thoroughly.

Serve with a light drizzle of the truffle oil.

Recipe: Dhruv Baker