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Gino D'Acampo's pappardelle with dolcelatte

kept bydroogs

400g fresh pappardelle (wide fettucine) pasta
150g dolcelatte cheese, cut into small cubes
150g mascarpone cheese
100g pancetta, cubed
1tbsp olive oil
50g salted butter
150g button mushrooms, cleaned and quartered
150g frozen or fresh peas (if frozen, defrost)
50g freshly grated Parmesan cheese like Parmigiano Reggiano
Salt and pepper to taste



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