Homemade pasta
with mushroom sauce and crispy bacon

Ingredients

For the pasta:
300g plain flour
4 free-range eggs

For the sauce: 
Extra virgin olive oil 4T
6 garlic cloves, finely chopped
250g Portabellini mushrooms, torn
2 Rosemary stalks, rosemary removed from stalks and finely chopped
Salt and freshly ground black pepper to taste
2 cups cream
4T demiglace

Top with:
100g Pancetta 
200g baby spinach

Method

For the pasta:
Add the plain flour to a clean work surface and create a well in the center. Beat the eggs before pouring in the well. Using a fork begin working the egg into the flour, working from the inside outwards. Once incorporated begin molding into a ball and knead for about 10 minutes or until smooth, cling wrap and place in the fridge for 30 minutes. Remove the pasta from the fridge and dust with flour before passing through a pasta rolling machine starting from the largest setting to the smallest. Using the cutters on the machine or with a sharp knife cut thin ribbons out of the pasta. Cook the pasta for 3-4 minutes in rapidly salted water.  Add to a large serving dish with the fresh spinach and hot mushroom sauce before tossing through wilting the spinach. Add extra black pepper and top with crispy pancetta that has been cooked in the oven until crispy.

For the sauce:
Heat the olive oil over a medium heat. Add the mushrooms and allow to brown before turning over. Add the garlic and cook for a minute before adding the rosemary. Season with salt and freshly ground black pepper before adding the cream and demiglace before reducing slightly.