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Tagliatelle with mushrooms and pancetta
Ingredients
5 g
dried porcini mushrooms
2 tbsp
olive oil
70 g
pancetta lardons
¼
red chilli
1 large
garlic clove
200 g
tagliatelle pasta
¼
beef tomato
150 g
mixed wild mushrooms
1 handful
flatleaf parsley
50 g
unsalted butter
50 g
Parmesan
Instructions
STEP 1
Cover the porcini mushrooms in cold water and leave to soak for 10 minutes.
STEP 2
Heat 2 tbsp olive oil in a large sauté pan, add pancetta and cook for 5–7 minutes until crisp. Add chilli and garlic, cook for another 2–3 minutes.
STEP 3
Cook tagliatelle in boiling salted water according to packet instructions until al dente.
STEP 4
Drain porcini, reserving soaking liquor, add to the sauté pan. Strain soaking liquor into the pan; bubble until reduced by half. Add tomato and wild mushrooms, cook for 2 minutes. Scatter over parsley.
STEP 5
Drain tagliatelle, add to sauce. Stir in butter and cheese until sauce emulsifies.
STEP 6
Divide between bowls, drizzle with olive oil and serve.
Nutrition Facts
(per serving)
Calories:
705 calories
Servings:
2 servings
Carbohydrates:
60 g
Fat:
40 g
Fiber:
4 g
Protein:
32 g
Sugar:
2 g
Meal Effort
Preparation:
30 minutes
Cook:
10 minutes
Total:
40 minutes