Creamy Marsala Mushroom Pasta

Pancetta, mushrooms, marsala and cream make for a delicious and fast pasta dinner. You can leave out the pancetta for a great vegetarian version.

Ingredients

• 1 pound spaghetti

• 1 pound mushrooms, sliced

• 1 tablespoon tomato paste

• 2 garlic cloves, grated

• 4 ounces pancetta, chopped

• 1 cup Marsala wine

• 1/2 cup heavy cream

• 1/2 cup parmesan cheese, grated

• 1/2 lemon, juiced

• 1/4 cup parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil and cook the spaghetti to al dente.

2. While the spaghetti cooks, make the sauce. Heat large skillet over medium heat and sauté the pancetta until it starts to crisp up, about 5 minutes. Add tomato paste and garlic and cook for 1 minute then add the mushrooms and a pinch of salt and pepper. Cook for 5-8 minutes until tender. Add the wine, reduce by 1/3 then stir in the cream and parmesan cheese. Season with salt and pepper.

3. When the spaghetti is cooked, drain and toss in the sauce. Sprinkle with lemon juice and top with parsley.

Takes 20 minutes

Serves 4