Tagliatelle with mushrooms and pancetta
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
- Dietary
- Nut-free
A simple pasta dish made with porcini and wild mushrooms for an extra special touch. Stir in a little cream at the end if you are feeling indulgent.
Ingredients
- 5g/¼oz dried porcini mushrooms
- 2 tbsp olive oil, plus extra for drizzling
- 70g/2½oz pancetta lardons
- ¼ red chilli, thinly sliced
- 1 large garlic clove, thinly sliced
- 200g/7oz tagliatelle pasta
- ¼ beef tomato or 1 whole plum tomato, deseeded and finely chopped
- 150g/5½oz mixed wild mushrooms
- 1 handful flatleaf parsley, roughly chopped
- 50g/1¾oz unsalted butter
- 50g/1¾oz Parmesan, grated
Method
Cover the porcini mushrooms in cold water and leave to soak for 10 minutes.
Heat 2 tablespoons of olive oil in a large sauté pan, add the pancetta and cook for 5–7 minutes, or until crisp. Add the chilli and garlic and cook for a further 2–3 minutes.
Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente.
Meanwhile, drain the porcini mushrooms, reserving the soaking liquor, and add the porcini to the sauté pan. Strain the soaking liquor into the pan and allow to bubble until reduced by half. Add the tomato and wild mushrooms and cook for 2 minutes. Scatter over the parsley.
Drain the tagliatelle and add to the sauce. Stir in the butter and cheese until the sauce emulsifies.
Divide between four bowls, drizzle with olive oil and serve.
