- 400g fresh Cucina Tagliatelle
- 50g dried porcini mushrooms
- 1/2 Cup dry white wine
- 100g pancetta, finely diced
- 2 Tbs. butter
- 1 Kg assorted mushrooms thinly sliced
- 2 shallots, peeled and finely diced with little water
- salt & freshly ground black pepper
- 4 Tbs. flat leaf Italian parsley, finely chopped
Soak the dried porcini in a cup with water for thirty minutes.
Bring a large pot of water to the boil and add the pasta.
Meanwhile, heat a large saute pan to medium-high, and add the diced pancetta. Saute until it renders some fat and becomes slightly crisp. Lower the heat if it seems too high.
When the bubbles have subsided, add the fresh mushrooms. If your saute pan can't accomodate them all at once, do this step in two batches. Saute the mushrooms until they have given up their juices and the juices have all but evaporated.
Increase the heat to high and add the porcini and wine, being careful at the bottom of the cup that no sand that might have come from the porcini, gets into the sauce.
If you've cooked the fresh mushrooms in two batches, recombine them now.
Add the shallots and saute, stirring frequently, until the wine has nearly evaporated.
Taste for salt & pepper. Remove from the heat.
When the pasta is al dente, drain it, and toss it together with the sauce.
Garnish with the chopped parsley and serve immediately.