Wash and slice or quarter the mushrooms, cook them for 5 to 7 minutes in a pan, without adding any fat, until they release all their water. Season with pepper.
- In a frying pan, fry the pancetta slices over high heat for 3 minutes with the remaining oil. Place them on a plate lined with a paper towel, let them cool slightly, then cut them into pieces.
Roughly chop the walnuts and finely chop the chives.
In a large pot of boiling water, cook the pasta “al dente”.
Drain the pasta using a colander, reserving some of the cooking water in the saucepan.
Add the Saint Agur Blue Crème to the pan containing the pasta cooking water and mix.
Add the pasta and mushrooms to the mixture, stir for 2 minutes over medium heat.
Divide the contents of the saucepan among the plates, place the pancetta and chopped walnuts on top, sprinkle with chives and enjoy hot.
