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      Mushroom based pasta with artichokes and pancetta recipe


      This mushroom fettuccine was handmade by the Italian cuisine masters at Épicerie Conserva.
      They added our mushroom powder to the pasta dough, which makes it even more flavorful and nutritious!

      With it, today, we are making quick and easy

      artichokes and pancetta pasta

      Ingredients for 3-4 people:
      - 1 onion
      - 1 clove of garlic
      - 100 g of pancetta cut into cubes
      - Few ml of vegetable oil
      - ⅓ cup of marinated artichokes
      - 40 ml of cream or rice cream
      - Mushroom pasta from Les 400 Pieds de Champignon x Conserva
      - Half cup of shredded pecorino cheese
      - Half ladle of the pasta water
      - Salt, pepper 

      Instructions:

      In a big pot, start to boil water.


      After cutting the onion, garlic and pancetta sauté them on medium heat with a touch of oil of your choice.


      Meanwhile, prepare the creamy sauce. Add your artichokes and cream or rice cream in a mixer and blend it thoroughly.


      Once the water is boiling add a generous amount of salt in it then just simply cook the pasta for four minutes. No need to defrost it before!


      Whilst, stir in the artichoke cream, ⅔ of the cheese and add about a half ladle of pasta water, salt, pepper to the sautéed pancetta base.


      When the timer goes off, strain the pasta and mix it in the sauce.


      Top it with the remaining cheese.

      We had some Bear’s Head mushroom left so I sautéed it and used it as decoration on top.


      Bon appétit! 
      Ps.: If you don’t feel motivated to cook, you can just top off the pasta with our mushroom spaghetti sauce or dilute our mushroom cream sauce with some cream or broth and grate a bit of cheese on top, and it is ready!

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