Baked pappardelle with pancetta and porcini recipe
 Bake pasta for a bubbling sharing-at-the-table dish. Can you resist the aroma of cheese, pancetta and porcini? 500ml/18fl oz milk20g/¾oz dried porcini mushrooms40g/1½oz butter25g/1oz plain floursalt and freshly ground black pepper100g/4oz pappardelle50g/2oz pancetta, cut into 2cm/1in pieces4-5 tbsp freshly grated parmesan 500ml/18fl oz milk 20g/¾oz dried porcini mushrooms 40g/1½oz butter 25g/1oz plain flour salt and freshly ground black pepper 100g/4oz pappardelle 50g/2oz pancetta, cut into 2cm/1in pieces 4-5 tbsp freshly grated parmesan Method Preheat the oven to 190C/375F/Gas 5.Warm the milk in a saucepan, add the porcini mushrooms, remove from the heat and soak for 10 minutes. Strain through a sieve suspended over a bowl, pressing lightly on the mushrooms with the back of ladle to extract all the milk. Heat the butter in a clean saucepan, add the flour and stir over a low heat for 2-3 minutes without colouring the roux. Pour in the porcini-flavoured milk all in one go and whisk together vigorously until smooth. Cook the sauce for a further 10 minutes, or until the sauce has thickened. Season lightly with salt and freshly ground black pepper and set aside.Bring a large pan of salted water to a rolling boil. Add the pasta and cook until al dente. Drain in a colander, tip into a roomy bowl and carefully stir in the sauce, porcini and pancetta until well combined. Place the pasta into a lightly buttered oven-proof dish. Smooth the surface and cover with two tablespoons of the parmesan. Bake in the oven for 30-40 minutes, or until bubbling around the edges and golden-brown. Serve the dish piping hot at the dinner table and have extra cheese at the ready. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Warm the milk in a saucepan, add the porcini mushrooms, remove from the heat and soak for 10 minutes. Strain through a sieve suspended over a bowl, pressing lightly on the mushrooms with the back of ladle to extract all the milk. Warm the milk in a saucepan, add the porcini mushrooms, remove from the heat and soak for 10 minutes. Strain through a sieve suspended over a bowl, pressing lightly on the mushrooms with the back of ladle to extract all the milk. Heat the butter in a clean saucepan, add the flour and stir over a low heat for 2-3 minutes without colouring the roux. Heat the butter in a clean saucepan, add the flour and stir over a low heat for 2-3 minutes without colouring the roux. Pour in the porcini-flavoured milk all in one go and whisk together vigorously until smooth. Cook the sauce for a further 10 minutes, or until the sauce has thickened. Season lightly with salt and freshly ground black pepper and set aside. Pour in the porcini-flavoured milk all in one go and whisk together vigorously until smooth. Cook the sauce for a further 10 minutes, or until the sauce has thickened. Season lightly with salt and freshly ground black pepper and set aside. Bring a large pan of salted water to a rolling boil. Add the pasta and cook until al dente. Drain in a colander, tip into a roomy bowl and carefully stir in the sauce, porcini and pancetta until well combined. Bring a large pan of salted water to a rolling boil. Add the pasta and cook until al dente. Drain in a colander, tip into a roomy bowl and carefully stir in the sauce, porcini and pancetta until well combined. Place the pasta into a lightly buttered oven-proof dish. Smooth the surface and cover with two tablespoons of the parmesan. Bake in the oven for 30-40 minutes, or until bubbling around the edges and golden-brown. Place the pasta into a lightly buttered oven-proof dish. Smooth the surface and cover with two tablespoons of the parmesan. Bake in the oven for 30-40 minutes, or until bubbling around the edges and golden-brown. Serve the dish piping hot at the dinner table and have extra cheese at the ready. Serve the dish piping hot at the dinner table and have extra cheese at the ready.