Pancetta, Mushroom & Thyme Tagliatelle

This recipe features in these meal plans: Autumn Specials.

Tagliatelle tossed with a creamy pancetta and mushroom sauce.


  • 150ml of double cream
  • 200g of cubed pancetta
  • 125g of large seasonal mushrooms, coarsely chopped
  • 180g of tagliatelle pasta
  • 15g of dried porcini mushrooms
  • 2 medium shallots (approx 60g each), finely chopped
  • 50g of Parmesan cheese, grated
  • 1 tsp dried thyme
  • 1 clove of garlic, finely chopped
  • 1 tbsp olive oil
  • Serves: 2
  • Course: Main Course
  • Preparation time: 20 mins
  • Cooking time: 25 mins
  • Price per person: £3.22
  • Store cupboard: Typical
  • Calories per serving: 1386
  • 5-a-day per serving: 1.5
  • Print Recipe
Pancetta & Mushroom Pasta photo

1035 cooks think so


  1. Soak the porcini mushrooms in hot water for 20 minutes. Use a slotted spoon to remove the mushrooms from the soaking liquid, then coarsely chop and set aside. Reserve 50ml of the soaking liquid for the sauce.
  2. Meanwhile, heat the oil in a saucepan and fry the pancetta for 3-4 minutes, or until crispy. Add the shallot, mushrooms, garlic and thyme and fry for 3-4 minutes, or until soft. Add the cream, reserved soaking liquid and porcini mushrooms and bring to a gentle simmer. Cook for 10 minutes, or until the sauce develops a thicker consistency.
  3. Meanwhile, cook the pasta according to the packet instructions to be ready at the same time as the sauce.
  4. Drain the pasta and toss with the mushroom sauce. Season to taste with salt and pepper and serve topped with the grated Parmesan cheese.

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