Pancetta & Mushroom Fettuccine

Pancetta & Mushroom Fettuccine Recipe

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
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  • Recipe course: Main dishes

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Recipe for Kenwood by Eugene Hamilton

Try this delicious Pancetta and mushroom fettuccine with parmesan mascarpone.


  • 300g 00 flour (high grade flour can be used as a substitute, but 00 flour is best)
  • 16 egg yolks (size 6)
  • 1 pinch of salt
  • 100g mascarpone
  • 100g grated parmesan
  • 200g pancetta finely sliced
  • 20g garlic chopped
  • 400g button mushrooms
  • 30ml olive oil
  • 200ml white wine
  • 50g garlic butter
  • Fresh thyme
  • Salt
  • Pepper


  1. In Kenwood food processor attachment place the 00 flour, egg yolks and salt. Pulse until the mixture binds
  2. Remove from the bowl, form into a log shape and wrap in cling film, then leave on the bench for 20 minutes to rest (do not place in the fridge
  3. Once rested, set the pasta Fresca attachment onto the Kenwood mixer set to the number 1 setting. Turn onto a medium speed
  4. Cut the pasta into 4 pieces lightly dust in flour and feed through the pasta attachment.
  5. Then fold the pasta into three and feed through again.
    > Repeat this process a total of ten times (this allows the gluten to be worked in the pasta dough).
  6. Once the ten repetitions have been completed start to pass the pasta through the rollers, gradually increasing the setting from 1 to 7. Cut the pasta sheets into lengths approximately 25-30cm long. Repeat with the remaining dough.
  7. Then switch to the fettucine attachment and roll the sheets of pasta though until all the pasta has been used. Hang over a wooden spoon for about 30 minutes to allow to dry a little or you can cook immediately
  8. To cook the pasta, when ready to eat, bring a large pot of water to the boil, add salt, and then add the pasta. When it rises to the surface, it is done
  9. To make the parmesan mascarpone simply mix both ingredients together in a small bowl and set aside until needed.
  10. Meanwhile in a separate pan heat on a medium high heat cook the pancetta and garlic, once the garlic has cooked add the mushrooms, thyme and olive oil and cook. Add the white wine and reduce by half.
  11. Add the garlic butter to create the sauce, then add the cooked pasta with a little of the cooking water. Season and serve in bowls, serve with fresh chopped thyme and the parmesan mascarpone

Additional Attachments: Pasta Roller Attachment

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