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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 Pancetta & Mushroom Tagliatelle
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.
Pancetta & Mushroom Tagliatelle Pancetta & Mushroom Tagliatelle
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
like
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.