Ingredients
200g/7¼oz pancetta, cut into cubes
1 garlic clove, crushed
500g/17½oz mixed wild mushrooms, trimmed and sliced
splash olive oil
500g/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.