Asparagus, pancetta and mushroom linguine

Method

Cook 400g dried linguine in a large saucepan of lightly salted boiling water for 8-10 minutes or until al dente.

Meanwhile heat a large frypan with 2 tbsp of extra virgin olive oil and when hot add 2 cloves crushed garlic, 1 medium onion peeled and cut into wedges and 8 thin slices coarsely chopped pancetta.

Cook, stirring occasionally, for 2-3 minutes or until onion is soft. Add 300g sliced mushrooms, 1 bunch asparagus cut into 1cm pieces, 1 cup frozen peas and 2/3 cup chicken stock. Cook for 3 minutes or until mushrooms are just tender. Drain pasta and return to pan.

Stir in 1/2 cup pouring cream and onion mixture and toss gently to combine.

Season with salt flakes and ground black pepper and serve immediately with shaved parmesan.