Fusilli with cream, pancetta and mushrooms

I needed to cook something quick last night, because we were going out.

This is simplicity, and also very fast. I used fresh fusilli, because fresh pasta cooks quickly.

I sauteed a chopped shallot in some olive oil and butter and added in some lardons made from slices of pancetta. When the fat was flowing, I added in some sliced chestnut mushrooms and chopped flat-leaf parsley and carried on cooking.

Then, while the pasta was cooking, I added a glug of Marsala, let it bubble and then added in a tub of single cream and stirred it in so that everything was nicely amalgamated.

I adjusted the seasoning with with some salt and black pepper and added the cooked, drained pasta to the sauce, making sure that it was nicely coated. I served the pasta with more black pepper and some freshly grated Parmesan cheese.

No wine, because we were going out, but any number of Italian or French whites would work nicely.

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