Place a pan of lightly salted water onto the hob. When boiling add the bucatini and cook as per pack instructions, drain and set to one side.

In the 30cm shallow casserole, heat the olive oil over a low to medium heat; add the pancetta and fry for 5 - 6 minutes until browned and the fat has rendered into the olive oil.

Add the onion and fry for 3 - 4 minutes, stirring occasionally until they have softened.

Stir in the garlic, sliced field mushrooms, dried chilli and black pepper, continue to cook stirring occasionally for 3 - 4 minutes.

Slowly pour in the white wine then stir in the chopped Cavolo Nero (or spring greens), place the lid on and cook for 4 - 5 minutes until they are tender.

Add the cooked bucatini, lemon zest and parmesan cheese to the contents of the casserole and toss everything together .Continue to heat for 1 minute to ensure everything is piping hot. Season to taste with salt, sprinkle over the baby basil leaves and serve.

Cook's Notes

Bucatini is a long round shaped pasta with a hole running through the centre that resembles thick spaghetti. This type of pasta works well with saucy dishes. If not available spaghetti can be substituted.

Cavolo Nero or Italian black cabbage as it is also known is seasonal vegetable that is in from around July. It has an excellent strong flavour and is tender so requires minimal cooking. If not available young spring greens or young kale can be substituted.