Linguini avec épinards dans une sauce crémeuse de champignons et de pancetta


  • 1 lb (500 g) de linguines
  • 1 c. à table (15 ml) d'huile d'olive
  • 8 oz (250 g) de Pancetta MastroMD coupée en dés
  • 8 oz (250 g) de champignons tranchés
  • 3 gousses d'ail finement tranchées
  • 1 c. à table (15 ml) de thym frais finement haché
  • 1/4 c. à thé (1 ml) de sel, de poivre et de flocons de piment rouge
  • 1/3 tasse (75 ml) de vin blanc sec
  • 1 3/4 tasse (425 mL) de sauce tomate préparée
  • 1 tasse (250 ml) de crème à fouetter à 35 %
  • 4 tasses (1 L) de jeunes pousses d'épinards, légèrement tassées
  • 1/3 tasse (75 ml) de parmesan râpé
  • 1/4 de tasse (60 ml) de feuilles déchirées de basilic frais, légèrement tassées


  • Cuire les pâtes selon les directives figurant sur le paquet. Égoutter, en réservant 1/2 tasse (125 ml) de liquide de cuisson.
  • Pendant ce temps, chauffer l'huile dans une grande poêle à feu moyen; cuire la pancetta environ 3 minutes ou jusqu'à ce que le gras commence à suinter. Ajouter les champignons, l'ail, le thym, le sel, le poivre et les flocons de piment rouge. Cuire de 5 à 8 minutes ou jusqu'à ce que les bords de la pancetta soient croustillants et que les champignons commencent à brunir.
  • Ajouter le vin; amener à ébullition. Cuire environ 3 minutes ou jusqu'à réduction de moitié. Incorporer la sauce tomate et la crème; cuire de 5 à 8 minutes ou jusqu'à ce que la sauce ait légèrement épaissi.
  • Ajouter les pâtes, le liquide de cuisson réservé et les épinards dans la poêle; mélanger jusqu'à ce que les épinards se flétrissent et que les pâtes soient bien enrobées. Retirer du feu. Incorporer le parmesan et le basilic.
  • Astuce : si désiré, remplacer le vin blanc par du bouillon de poulet et un filet de jus de citron.
  • Astuce : pour un plat plus protéiné, ajouter du poulet, des crevettes ou des pois chiches aux pâtes.

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Want to make this at home? You’ll need:
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