Pancetta, Mushroom & Thyme Pasta

This recipe works in combination with: Chicken Cordon Bleu, Gruyère & Fennel Tartlet, Roast Chicken with Fennel. This recipe features in these meal plans: Spoil Yourself.

Tagliatelle tossed with a creamy pancetta and mushroom sauce.


  • 70g of sliced smoked pancetta, chopped
  • 60g of large seasonal mushrooms, coarsely chopped
  • 75ml of double cream
  • 90g of tagliatelle pasta
  • 10g of dried porcini mushrooms
  • 1 medium shallot (approx 60g), finely chopped
  • 25g of Parmesan cheese, grated
  • 1 tsp dried thyme
  • 1 clove of garlic, finely chopped
  • 1 tbsp olive oil
  • Serves: 1
  • Course: Main Course
  • Preparation time: 20 mins
  • Cooking time: 25 mins
  • Price per person: £4.07
  • Store cupboard: Cook's
  • Calories per serving: 1317
  • 5-a-day per serving: 1.5
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Pancetta & Mushroom Pasta photo

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  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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