Tagliatelle with mushrooms and pancetta recipe
 A simple pasta dish made with porcini and wild mushrooms for an extra special touch. Stir in a little cream at the end if you are feeling indulgent. 5g/¼oz dried porcini mushrooms2 tbsp olive oil, plus extra for drizzling70g/2½oz pancetta lardons¼ red chilli, thinly sliced1 large garlic clove, thinly sliced200g/7oz tagliatelle pasta¼ beef tomato or 1 whole plum tomato, deseeded and finely chopped150g/5½oz mixed wild mushrooms1 handful flatleaf parsley, roughly chopped50g/1¾oz unsalted butter50g/1¾oz Parmesan, grated 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 Method Cover the porcini mushrooms in cold water and leave 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 and cook for a further 2–3 minutes.Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente. Meanwhile, drain the porcini mushrooms, reserving the soaking liquor, and add the porcini to the sauté pan. Strain the soaking liquor into the pan and allow to bubble until reduced by half. Add the tomato and wild mushrooms and cook for 2 minutes. Scatter over the parsley. Drain the tagliatelle and add to the sauce. Stir in the butter and cheese until the sauce emulsifies. Divide between four bowls, drizzle with olive oil and serve. Cover the porcini mushrooms in cold water and leave to soak for 10 minutes. Cover the porcini mushrooms in cold water and leave 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 and cook for a further 2–3 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 and cook for a further 2–3 minutes. Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente. Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente. Meanwhile, drain the porcini mushrooms, reserving the soaking liquor, and add the porcini to the sauté pan. Strain the soaking liquor into the pan and allow to bubble until reduced by half. Add the tomato and wild mushrooms and cook for 2 minutes. Scatter over the parsley. Meanwhile, drain the porcini mushrooms, reserving the soaking liquor, and add the porcini to the sauté pan. Strain the soaking liquor into the pan and allow to bubble until reduced by half. Add the tomato and wild mushrooms and cook for 2 minutes. Scatter over the parsley. Drain the tagliatelle and add to the sauce. Stir in the butter and cheese until the sauce emulsifies. Drain the tagliatelle and add to the sauce. Stir in the butter and cheese until the sauce emulsifies. Divide between four bowls, drizzle with olive oil and serve. Divide between four bowls, drizzle with olive oil and serve.