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Mushroom Spinach Pasta with Crispy Guanciale
A delicious and easy Mushroom Spinach Pasta made with a creamy parmesan sauce and crispy guanciale. A simple pasta dish that's comforting, full of flavour and perfect for busy weeknights.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 371 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 14 oz penne pasta (400g/4 cups)
- 100 g Guanciale
- 8 medium crimini mushrooms (chestnut mushrooms UK) thinly sliced (250g)
- 2 cups baby spinach (roughly 2 large handfuls/50g)
- ½ cup heavy cream (double cream UK) (120ml)
- ¾ cup parmigiano reggiano freshly grated (30g)
- ¼ cup reserved pasta water (60ml)
- salt and pepper
Instructions
Prepare ingredients
- Cut the guanciale into thin strips or cubes. Wipe any dirt from the mushrooms with a piece of kitchen paper and thinly slice them. Finely grate the Parmigiano Reggiano cheese.
Cup of Yum
Make the pasta sauce
- Bring a large pot of water to a boil and salt it well.
- Heat a large frying pan or skillet and fry the guanciale until it starts to brown and goes crispy. Spoon it out onto a plate and set aside.
- Add the pasta to the boiling water and cook until al dente (about 8-10 minutes).
- Add the mushrooms and a pinch of salt to the same pan the guanciale was in and fry for a few minutes until all the moisture from them has evaporated and they start to turn golden.
- Add the guanciale back to the pan with the mushrooms followed by the cream and ¼ cup (60ml) of pasta water. Simmer for for a couple of minutes and add the cooked pasta with the baby spinach.
- Toss everything together keeping it on the heat until the sauce thickens slightly.
- Turn off the heat and add the Parmigiano Reggiano cheese, stir into the sauce then serve.
Notes
- Clean your mushrooms - to clean your mushrooms cut off the bottom of the stock and wipe them clean with a damp piece of kitchen paper or kitchen towel. Do not wash them or submerge them in water.
- Reserve pasta water - adding starchy reserved pasta water helps add flavour and creaminess to the sauce (without adding more cream). Make sure to reserve at least 1/4 cup (60ml) before draining your pasta.
- Seasoning the sauce - Guanciale can sometimes be heavily salted some more so than others so it's important to taste the sauce before adding more seasoning.
- Variations - you can opt to add some fresh garlic (add it once the mushrooms are cooked for a few seconds) or use Italian sausage instead of guanciale or pancetta.
Nutrition Information
Calories
371kcal
(19%)
Carbohydrates
75g
(25%)
Protein
13g
(26%)
Fat
2g
(3%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
0.2g
Sodium
6mg
(0%)
Potassium
223mg
(6%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 371
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 75g | 25% |
| Protein | 13g | 26% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 6mg | 0% |
| Potassium | 223mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.