This is the dish that made me realise how much I enjoy cooking for other people. The passion for food has always been there but my (Spanish) flatmates at “Uni” helped my passion to become a real “THING”…….simple ingredients made a dish that still today is one of my fortes. Gracias Merce, Virgi y todas las cumpañeras de piso de Greenstead!
TAH-LLYA-TEH-LLEH (Tagliatelle) ai Funghi e Pancetta
Pancetta and Mushroom Tagliatelle
I would normally make my own tagliatelle but it’s just as tasty (and quicker) using the pre-packed one. Any local supermarket would sell it! Follow the cooking time on the packet and make sure you add some course salt in the water as it starts to boil. Instead of the pancetta you can use cooked ham (finely chopped). Or if you want to make this dish vegetarian you can completely miss out the pancetta……it’s still extremely tasty and simple.
Serving 4 people
Ingredients
350g fresh tagliatelle (roughly 2 nests per person)
150g closed up mushrooms, finely chopped
150ml double cream (single cream for less fat content)
1 glove of garlic, finely chopped
1 handful of flat leaf parsley, finely chopped
130g smoked Italian pancetta (cubes)
olive oil 2tbsp
salt, a pinch
Preparation
In a large saucepan pour some water (1/1.5 l) and bring it to the boil. Add a large tablespoon of coarse salt and put the pasta in.
Put the olive oil on a pan, add the pancetta and cook for a couple of minutes until the pancetta is crispy. Add the mushrooms and gently mix together. Add a pinch of salt and cook for 5 minutes on a low heat. Add the garlic and the parsley keep stirring and cook for a minute. Pour the cream and cook with the lid on for a couple of minutes.
The tagliatelle should be cooked by now! Drain the pasta, put it onto a large serving dish, pour the sauce and mix together. Add some parmesan cheese…..Pronto!
BringNonnaBack 