Baked Pappardelle With Pancetta and Porcini

Baked pappardellewith-pancetta-and-porcini


  • 18fl oz milk
  • ¾oz dried porcini mushrooms
  • 1½oz butter
  • 1oz plain flour
  • salt and freshly ground black pepper
  • 4oz pappardelle
  • 2oz pancetta, cut into 2cm/1in pieces
  • 4-5 tbsp freshly grated parmesan

Preparation method

  1. Preheat the oven to 375F.
  2. 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.
  3. Heat the butter in a clean saucepan, add the flour and stir over a low heat for 2-3 minutes without colouring the roux.
  4. 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.
  5. 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.
  6. 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.
  7. Serve the dish piping hot at the dinner table and have extra cheese at the ready.

Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.