Creamy Oyster Mushroom Pasta
Ingredients
- Pasta 180g
- Oysters 8-10
- Pancetta 70g
- Mushrooms 1 box (200g)
- Milk 200ml
- Whipping cream 100ml
- Salt
- Ground black pepper
Preparation
Thaw and clean the oysters by soaking them in a cornstarch solution for 15 minutes, then pat them dry.
In a cold pan, cook the pancetta over low heat until crispy and set aside.
In the same pan, add the mushrooms and cook until fragrant. Pour in milk, bring to a boil, and simmer for 5 minutes. Add the oysters and cook for 3 minutes until cooked, then set aside.
Add the pasta and stir well. Pour in whipping cream and cook until thickened. Season with salt and black pepper. Top with oysters and pancetta to serve.
Notes
This recipe uses fresh oysters for a juicy texture and is ready in under 30 minutes with simple ingredients.
