Delnevo’s Paccheri Wild Mushroom & Pancetta

Delnevo’s Paccheri Wild Mushroom & Pancetta


  • Delnevo’s Pomodoro Sauce
  • 200g Paccheri
  • 1 Shallot, finely chopped 
  • 1 garlic clove, finely chopped 
  • 150g wild mushrooms
  • 100g pancetta
  • 20g butter
  • 100ml white wine
  • 30g pecorino
  • 3 Basil Leaves
  • Maldon sea salt
  • Black pepper


Serves 2



  1. Bring a large pan of water to the boil, season with salt and cook the paccheri for recommended time, minus 1 minute.
  2. In a clean pan on a medium heat, add the pancetta and let the fat render down. Cook for 60-90 seconds until pancetta is golden brown and crispy.
  3. Add the shallots and cook for a further 60 seconds
  4. Add the mushrooms, garlic and butter season then season with salt & pepper cook for a further 60 seconds
  5. Add the wine and reduce by half.
  6. Add Delnevo's pomodoro sauce and bring to a low simmer.
  7. Keeping one cup of pasta water aside, drain the paccheri and to the sauce.
  8. Turn the heat up high and toss well adding the required amount of pasta water to finish cooking and reach a nice, creamy consistency
  9. Sprinkle with pecorino and basil toss well and serve.

        To add an extra kick, drizzle with Delnevo's chilli oil 

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