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5 July 2009
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Tagliatelle with wild mushrooms and pancetta tagliatelle
Angela Hartnett
by Angela Hartnett
from Kitchen Criminals

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Quick Recipe


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.


 Show me more tagliatelle recipes
 Show me more Angela Hartnett recipes


Find out more about these ingredients and techniques:
Al dente
Pancetta
Garlic
Olive oil
Pasta
Tagliatelle
Parsley

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