Baby courgette, mushrooms and pancetta linguini

Ramona's Cuisine -


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.


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4 people
10 Min
20 Min
No-Cook or Other


  • ·
    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

How to Make Baby courgette, mushrooms and pancetta linguini


  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 .

Printable Recipe Card

About Baby courgette, mushrooms and pancetta linguini

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian

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