Recipe Name: Mushroom, Herb, Pancetta and Spinach Fettucine Total preparation and cooking time: 50 minutes

Ingredient List 1 tablespoon olive oil 150g button mushrooms, sliced 100g Swiis brown mushrooms, sliced 200ml light tickened cream 1/3 cup chopped fresh flat-leaf parsley 1/3 cup chopped fresh basil leaves cup finely grated parmesan cheese 50g baby spinach 2 pinches of sea salt 1 sprinkle of ground black pepper 2 slices of pancetta Chilli sprinkled flakes 300g barilla dried fettucini pasta
Step 1. 2. 3. Instruction

Utensil List 3 x Small Glass Bowls Chefs Knife (very sharp and precise) Deep Frying pan Measuring jug Scrap Bin I wooden spoon Chopping board Stainless still pot to cook pasta Small knives 1 pair of tongs

But apron, hairnet on. Wash hands thoroughly. Prepare all ingredients and equipment Heat oil in a large, deep frying pan over high heat. Add mushrooms, stirring, for 5 minutes. Add small pieces of pancetta once the water has been reduced. Add cream, cook for 3-4 minutes or until reduced. Add parsley, basil, cheese and spinach. Cook for 1 minute or until spinach has wilted. Cook pasta in a large saucepan of boiling, salted water until tender or al dente. Drain reserving cup liquid. Add pasta and reserved liquid into pan. Season regularly with salt and pepper. Toss to coat, serve.

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Arrive, Put hair net on and apron, wash hands. Collect equipment, organize ingredients, measure ingredients Prep all ingredients and chop all pancetta and mushrooms Heat oil in a pan Add mushrooms and pancetta(reduce water) Heat water and boil pasta Add cream Clean bench and rinse dishes Add parsley, basil cheese and spinach. Drain pasata and add pasta to frying pan where sauce is Season and serve, toss and coat Clean bench and rinse.