Wild Mushroom and Pancetta Pasta
- 10g dried porcini
- 2 tbsp olive oil
- 100g pancetta cubes
- ½ red chilli, thinly sliced
- 1 thinly sliced garlic clove
- 200g fettuccine or similar
- 1 tomato, finely chopped
- 175g mixed wild mushrooms, chopped
- 50g grated parmesan
- 50g salted butter
- Soak the porcini in boiling water for 10 mins. Meanwhile, fry the pancetta cubes in 2 tbsp of olive oil for 7 mins or until crisp. Add the garlic and chilli and cook for 3 mins more.
- Cook the fettuccine in boiling salted water until al dente. Meanwhile, drain the porcini (reserve the soaking liquid) and add to the pan with the pancetta. Pour in the soaking liquid and bubble to reduce by half. Add the wild mushrooms and tomato, fry for 2 mins, then scatter in the parsley and stir in the drained pasta. Mix the parmesan and butter into the pan until emulsified, then drizzle with olive oil, season and serve.
10 mins
2 serving