Mushroom and Pecorino Pasta

Here guys is a great new recipe you should definitely try. Stumbled upon this dish in a fine Italian restaurant (name shall remain a secret for now) and thought to give it a try of my own. It’s not a simple dish and should be ready in 15-25 minutes. I think what makes this dish so nice is the raw courgette which makes it really special. So here is my way to do it – hope you like it and enjoy making this at home.


  • Olive oil
  • 150g of pasta of your choice
  • 60g of pancetta cubes
  • 2 Handfuls of mushrooms, sliced thick
  • 100g of courgette, grated
  • Pecorino or parmesan
  • Butter
  • Don’t throw out your pasta water!


Boil the water and add a pinch of salt. You can us any type of long thin pasta, I went with fusili lunghi. As you let the pasta cook, fry the pancetta in a pan with a bit of olive oil, then add the mushrooms, when it is all nearly fully cooked, grate some of the courgette into the pan. Season with salt and pepper. Personally I like to grate some pecorino straight into the pan before the pasta to let it melt properly – as you wish. Now, when your pasta is “al dente” Add it to the pan with your lovely sauce waiting. I recommend – take your pasta out with a spaghetti spoon, so it adds a bit of the water to the sauce. The sauce will receive a bit of starch from the water and help thicken it a bit.

Into your pan, throw a knob of salted butter and cook it all together, you can add a bit of pasta water until the sauce has a consistency to your liking and eat away!


Bon a Petite!


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