Porcini and Pancetta Pasta
Porcini and Pancetta Pasta



  • 10g dried porcini
  • 2 tbsp olive oil
  • 80g pancetta cubes
  • ¼ red chilli, sliced
  • 1 sliced garlic clove
  • 200g tagliatelle
  • 1 plum tomato, finely chopped
  • 150g wild mushroom mix, chopped
  • Handful of chopped parsley
  • 50g butter
  • 50g grated parmesan
  • Soak the porcini mushrooms in some water for 10 mins. Meanwhile, heat 2 tbsp of oil in a pan and fry the pancetta cubes for 7 mins or until crisp. Add the garlic and chilli and cook for 2 mins more.
  • Cook the pasta in boiling salted water until al dente. Meanwhile, drain the porcini (reserve the soaking liquor) and add the porcini to the pan. Stir in the soaking liquor, leave to bubble until reduced by half, then add the wild mushrooms and tomato. Cook for 2 mins, then scatter in the parsley. Drain the pasta and add to the sauce, then stir in the cheese and butter before seasoning, drizzling with olive oil and serving. Perfect!
20 mins
2 serving

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