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Prep Time 5 minutes - Total Time 15 minutes - Serves 2

If I’ve said it once, I’ve said it a million times, I bloody love pasta. In fact, I’m a pasta junkie! And like I’ve also said before, as long as I have pasta in the house I’ll never go hungry.

This is a really tasty and super quick recipe, you’ll be eating in 10 minutes. But the key is to have everything ready to go.


  • 150 g of mixed wild mushrooms, keep any small ones whole and tear up any big ones.

  • 70 g of diced smoked pancetta.

  • 1 banana shallot, finely diced.

  • 2 garlic cloves, crushed.

  • A handful of fresh herbs, roughly chopped.

  • 200 g of pasta of your choice.

  • 1 knob of butter.

  • Chilli flakes, to taste.


  1. First things first, get the pasta on because this is a really quick recipe.

  2. Get a frying pan over a high heat and get it hot. Add a small drizzle of olive oil then throw in the pancetta and mushrooms. Season with lots of freshly ground black pepper and a small pinch of salt, the pancetta can be salty. Give that a good fry for 3-4 minutes. You want the pancetta to starts to get crispy and the mushrooms start to take on a nice colour.

  3. Now turn the heat right down to low and add the shallots, garlic, chilli flakes and a another drizzle of oil if needed. Mix everything together and gently fry for a couple of minutes so that the shallots turn soft but without colouring. Keep your eye on the pan, if it’s still too hot and the onions start to go dark take the pan off the heat.

  4. Next, add the butter to the mushroom and give that a minute. By now the pasta should be cooked, so drain off and add the pasta to the mushroom. Add the herbs and mix everything together.

  5. Divide the pasta over 2 bowls and enjoy with some crusty bread and your favourite tipple.

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