Blue Cheese, Pancetta and Wild Mushroom Messicani

This is one of my boyfriend’s favourite pasta dishes and that says something as he is Italian! The combination of the crispy pancetta, sweet mushrooms and blue cheese is fantastic and only takes a moment to put together.


  • 200g Messicani pasta
  • 1 Red onion
  • 2 Cloves of garlic
  • A good handful of mixed wild mushrooms
  • A dot of Mascarpone or Philadelphia
  • 10 Streaks of Pancetta
  • A blue cheese of choice
  • A handful of basil
  • 2-3 springs of rosemary
  • A little lemon zest (optional)
  • Olive oil
  • Salt
  • Pepper


  1. Heat oil in a pan and fry the onion until translucent, add the garlic, fry for a minute before adding the mushrooms until there is no longer any water coming out
  2. Add the rosemary, salt, pepper and cook for a further 2-3 minutes
  3. Add in the Philadelphia or Mascarpone, toss and put aside
  4. Fry the pancetta until crispy and put on some kitchen paper to absorb any excess oil
  5. Boil enough water in a kettle to cover the pasta.
  6. Cook the pasta in salted water but take it out just before it’s ready so it still has a bite to it – this is called ‘Al dente’. Save a little pasta water to loosen the mushroom sauce
  7. Toss the pasta with the mushroom sauce (just a little pasta water), add the crispy pancetta and top with dots of blue cheese
  8. Serve with basil and a nice glass of white wine
  9. Enjoy!



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