Recipe of Homemade Porcini and pancetta pasta sauce

Porcini and pancetta pasta sauce. Penne Pasta With Porcini & Pancetta. We were in Florence recently and stopped off at the amazing central market there where you can find almost any Italian ingredient you could possibly want. We spied fresh porcini mushrooms which we have not seen anywhere in Umbria so we bought a pound of them.

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. You can have Porcini and pancetta pasta sauce using 7 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Porcini and pancetta pasta sauce

1. Prepare 1 pack of pancetta.
2. Prepare 1/2 cup of single cream.
3. It's 1 handful of dried porcini mushrooms.
4. You need 1-2 glasses of dry white wine.
5. It's of Parsley.
6. Prepare of Butter.
7. Prepare 1 clove of garlic.

Reduce heat to medium and Meanwhile, rewarm sauce over low heat. This recipe is from Tuscany where tagliatelle is the most traditional pasta served with porcini mushrooms but pappardelle or fettuccine will work too. Tagliatelle is the most traditional kind of pasta to go with porcini because it's a rich pasta and soaks up all the sauce but pappardelle or fettuccine. Try our delicious chicken, porcini and pancetta pasta recipe plus other recipes from Red Online.

Porcini and pancetta pasta sauce step by step

1. Put the dried porcini in warm water for around 30 min.
2. In a sauce pan put some oil and the garlic.
3. When hot, add the pancetta and cook on high heat until golden.
4. Remove the bacon from the pan with a spoon leaving the oil and juice from the pancetta in the pan.
5. Add some white wine and with a spoon mix in the juice and brown bits on the pan so that it makes a sauce.
6. Add the mushrooms and continue to stir adding in the wine when it's dried out.
7. Add the bacon back in the pan and continue to cook.
8. At this point I remove the garlic as it left the flavour but it doesn't become over powering.
9. Finally turn the heat right down and add the cream. It is very important the cream heats but doesn't boil at this stage.
10. Stir it all in and add the chopped parsley. Your sauce is ready for you to add the pasta to.

Pour in the wine and the reserved porcini liquid and add the chicken and pancetta. Bring to the boil over a medium heat. Meanwhile, in a large skillet, brown the pancetta in the oil. Add the shallots and sauté until golden brown. Deglaze with the wine and vinegar.