I tried this dish for the first time recently and it was a big hit, even with the rucola. I try to slip in something green and leafy whenever I can! The rucola adds a nice flavor to this dish.
8 oz. (250g) spaghetti
1 tablespoon olive oil
4 oz. (125g) pancetta, chopped
1 clove garlic, crushed
8 oz. (250g) mushrooms, quartered
1/3 cup (80ml) apple juice
1 cup (200ml) crème fraîche
Cook the spaghetti in lightly salted water for approximately 9 minutes.
Heat the olive oil on medium-high heat and add the pancetta and garlic. Cook until the pancetta is slightly browned. Place cooked pancetta and garlic in a bowl and set aside.
Add the quartered mushroom to the same pan and saute for approximately 5 minutes. Do not over cook. Add the pancetta and garlic to the mushrooms. Pour in the apple juice and crème fraîche and simmer on low heat until combined. Season with salt and pepper.
Drain the spaghetti and add the sauce. Mix in rucola and serve.