why make this recipe
Tagliatelle with mushrooms and pancetta is a delicious and comforting dish that brings together rich flavors and textures. The crispy pancetta pairs perfectly with the earthy mushrooms, creating a mouthwatering combination. This dish is simple to make yet feels special enough for a dinner party or a cozy night in. It’s a great way to enjoy fresh ingredients and satisfy your pasta cravings.
how to make Tagliatelle with mushrooms and pancetta
Ingredients:
- 5g/¼oz dried porcini mushrooms
- 2 tbsp olive oil, plus extra for drizzling
- 70g/2½oz pancetta lardons
- ¼ red chilli, thinly sliced
- 1 large garlic clove, thinly sliced
- 200g/7oz tagliatelle pasta
- ¼ beef tomato or 1 whole plum tomato, deseeded and finely chopped
- 150g/5½oz mixed wild mushrooms
- 1 handful flatleaf parsley, roughly chopped
- 50g/1¾oz unsalted butter
- 50g/1¾oz Parmesan, grated
Directions:
- Cover the porcini mushrooms in cold water and leave them to soak for 10 minutes.
- Heat 2 tablespoons of olive oil in a large sauté pan, add the pancetta, and cook for 5–7 minutes, or until crisp.
- Add the chilli and garlic to the pan and cook for another 2–3 minutes.
- While the pancetta cooks, boil the tagliatelle in a large saucepan of salted water according to the package instructions, or until al dente.
- Drain the soaked porcini mushrooms, reserving the soaking liquid. Add the porcini mushrooms to the sauté pan. Pour the soaking liquid into the pan and let it bubble until reduced by half.
- Add the chopped tomato and wild mushrooms to the pan, cooking for 2 minutes. Scatter over the parsley.
- Drain the cooked tagliatelle and mix it into the sauce. Stir in the butter and cheese until the sauce becomes creamy.
- Serve the pasta in four bowls, drizzled with olive oil.
how to serve Tagliatelle with mushrooms and pancetta
Serve the tagliatelle hot, right after mixing with the sauce. A drizzle of extra olive oil on top adds flavor. You can also sprinkle some additional Parmesan cheese and fresh parsley for garnish. Pair it with a simple salad or crusty bread to complete the meal.
how to store Tagliatelle with mushrooms and pancetta
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, warm it in a saucepan over medium heat, adding a splash of water or stock to loosen the sauce. Stir until heated through.
tips to make Tagliatelle with mushrooms and pancetta
- For a richer flavor, consider using a mix of fresh and dried mushrooms.
- Make sure not to overcook the tagliatelle; it should be al dente to hold its texture.
- Feel free to adjust the amount of chili based on your spice preference.
- Fresh pasta can be used for a quicker cooking time and softer texture.
variation
You can try using different types of meats like bacon or even leave out the meat for a vegetarian version. Add different vegetables like spinach or asparagus for variety.
FAQs
1. Can I use other types of pasta?
Yes, you can use other pasta shapes like fettuccine or penne if you prefer.
2. What can I substitute for pancetta?
Bacon is a good alternative if pancetta is not available; it will give a similar smoky flavor.
3. Can I make this dish vegetarian?
Absolutely! Omit the pancetta and add more vegetables or some plant-based protein for a tasty vegetarian meal.
