Baby Courgette, Chestnut Mushrooms and Pancetta Linguini


Baby Courgette, Chestnut Mushrooms and Pancetta Linguini

Baby Courgette Chestnut Mushrooms and Pancetta Linguini
Baby Courgette Chestnut Mushrooms and Pancetta Linguini

"Fresh linguini with baby courgettes, chestnut mushrooms and pancetta, a super delicious pasta recipe made with homemade tomato juice and topped with an indulgent sprinkle of parmesan cheese. Deciding was here the most difficult part, the rest was super easy- blinked twice or three times and the cooking was done! The delicious linguini with pancetta and chestnut mushrroms was ready in the plates, on the table and gobbled in less than 35 min. How life pushes you sometimes? ??"

NotesI will replace those as soon as I will make this again but the whole thing is that you get an idea about it. I can assure you that it tastes a lot better than it looks here in my rushed pictures. Take my word. The taste I’m sure is mainly given by the linguini and pancetta of course (not to be compared with bacon) and of course the homemade tomato sauce.


Preparation Time10 min

Cooking Time20 min


  • 300 g fresh pasta
  • 120 g pancetta
  • 5-6 chestnut mushrooms
  • 1-2 cloves of garlic
  • 1 Pinch Salt and Pepper to taste *
  • 100 g courgette baby
  • 300 ml tomato juice homemade*
  • 30 g Parmesan cheese finely grated
  • 1 Thai chili chopped
  • Basil to garnish


  1. Place a pot with sufficient water to cook the pasta over heat and cook the pasta for 2 min. It will cook for another minute or two at the end in a sauce so bear this in mind. I can't eat a pasta that's been overly cooked. It has to be al dente.

  2. Meanwhile let’s make the sauce by place a pan over a medium heat and when hot add the pancetta, cook for 1 min and throw in the crushed and finely chopped garlic and the mushrooms all chopped nicely. Cook for another minute or two stirring a couple of times.

  3. Add the chopped baby courgettes and some freshly ground black pepper and the chilli if you choose to use. I don't add salt as pancetta is normally pretty salty. Cook for 2 more minutes.

  4. Add the tomato juice and let it simmer and reduce for 4-5 minutes. Because my tomato juice is fairly runny I put the pasta to cook it straight into this pasta sauce and the pasta cooks and soaks in all those juices. If you use a thicker version of a tomato sauce you will not need to do this. Just add the pasta that’s been boiled/cooked separately and toss in for a minute .

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