Sauce
- 1 clove garlic
- 200 g mushrooms thinly sliced
- 50 g free farmed pancetta thinly sliced
- 1 drizzle olive oil
- ¾ cup cream
To Serve
- 50 g Parmesan cheese finely grated
Before you startBring a medium pot of salted water to a rolling boil on high heat. Toast pine nutsHeat a dry medium fry-pan on medium heat. Add pine nuts and toast stirring often for about 2 minutes, until golden. Remove from pan and set aside for serving. Reserve pan. Prep ingredientsThinly slice garlic, mushrooms and pancetta. Cut cucumber in half lengthways and thinly slice on the angle. Finely grate Parmesan cheese. Set all aside separately. Cook sauceReturn reserved pan to medium-high heat with oil. Add garlic, pancetta and mushrooms and cook for about 5 minutes stirring often, until golden. Add cream and reduce heat to medium. Simmer for 2-3 minutes, until thickened (see tip). Remove from heat and season to taste with salt. Cook pastaSeparate pasta so it is not stuck together. Cook pasta in pot of boiling water for about 3 minutes, until just tender. Drain and toss through creamy sauce. ServePasta sprinkled with Parmesan cheese and pine nuts. Enjoy!