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Tagliatelle with wild mushrooms and pancetta (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



200g/7¼oz pancetta, cut into cubes1 garlic clove, crushed500g/17½oz mixed wild mushrooms, trimmed and slicedsplash olive oil500g/17½oz dried or fresh tagliatelle 2 tbsp chopped fresh flatleaf parsley



Method



1. In a frying pan, sauté the pancetta and garlic until the pancetta is golden. Remove them from the pan and set aside on a plate.2. Add the mushrooms to the pan and sauté them in the fat left from cooking the pancetta, adding a little olive oil if necessary.3. Meanwhile, bring a pot of salted water to the boil and cook the pasta for 3-4 minutes if using fresh pasta, and 6-7 minutes if using dried. The pasta is done when it is al dente - tender, but still has a little bite to it.4. Drain well, then toss the pasta, pancetta and parsley together with the mushrooms and serve.Tip: Never rinse cooked pasta, as the starch gives the other ingredients in the dish something to cling to. Instead, simply drain and throw it into the pan of sauce.