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Serves
US | Metric
Ingredients
-
250 g Tagliatelle
-
½ Onion (finely diced)
-
2 Garlic Cloves (minced)
-
¼ tsp Dried Thyme
-
200 g Pancetta (cubed)
-
10 g Dried Porcini Mushroom (finely diced)
-
100 g Button/ Chestnut Mushroom (finely diced)
-
125 ml Dry White Wine
-
100 ml Cream
-
Fresh Parsley (to serve)
-
Parmesan (to serve)
Pancetta & Mushroom Tagliatelle
A wonderfully, gooey hug for the stomach. Perfect for a date night, summer supper or something to warm you up when it decides to snow in April!!
Prep
25 minutes
Total
25 minutes
- Place a large pan of salted water on the hob and bring to the boil then cook the Tagliatelle to packet instructions.
- Add the Porcini to a measuring jug & top up to 100ml line with water then leave to soak.
- Meanwhile, add the Pancetta & Onion into a cold pan with a small knob of butter/ glug of Olive Oil & bring to a medium heat then fry until starting to colour.
- Add the fresh Mushrooms & fry until softened then deglaze the pan with the Wine and cook until the wine is almost completely evaporated.
- Pop the Porcini & their water into the pan & give it all a good stir to combine then reduce by half before adding in the Cream.
- When the Tagliatelle is cooked, drain it reserving a small amount of the cooking water.
- Stir the Tagliatelle into the sauce, adding a little of the pasta water to loosen the sauce, if necessary.
- Season to taste then serve into plates/ bowls & sprinkle with the fresh Parsley & Parmesan.
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Pancetta & Mushroom Tagliatelle
A wonderfully, gooey hug for the stomach. Perfect for a date night, summer supper or something to warm you up when it decides to snow in April!!
favorite
print
share
Prep
25 minutes
Total
25 minutes
Serves
US | Metric
Ingredients
-
250 g Tagliatelle
-
½ Onion (finely diced)
-
2 Garlic Cloves (minced)
-
¼ tsp Dried Thyme
-
200 g Pancetta (cubed)
-
10 g Dried Porcini Mushroom (finely diced)
-
100 g Button/ Chestnut Mushroom (finely diced)
-
125 ml Dry White Wine
-
100 ml Cream
-
Fresh Parsley (to serve)
-
Parmesan (to serve)
- Place a large pan of salted water on the hob and bring to the boil then cook the Tagliatelle to packet instructions.
- Add the Porcini to a measuring jug & top up to 100ml line with water then leave to soak.
- Meanwhile, add the Pancetta & Onion into a cold pan with a small knob of butter/ glug of Olive Oil & bring to a medium heat then fry until starting to colour.
- Add the fresh Mushrooms & fry until softened then deglaze the pan with the Wine and cook until the wine is almost completely evaporated.
- Pop the Porcini & their water into the pan & give it all a good stir to combine then reduce by half before adding in the Cream.
- When the Tagliatelle is cooked, drain it reserving a small amount of the cooking water.
- Stir the Tagliatelle into the sauce, adding a little of the pasta water to loosen the sauce, if necessary.
- Season to taste then serve into plates/ bowls & sprinkle with the fresh Parsley & Parmesan.
More from
Discover what else is on CooklyBookly