Tagliatelle with mushrooms, pine nuts and pancetta
The Italian Pantry 10 Ingredients, 100 Recipes - Showcasing the Best of Italian Home Cooking, p. 129
This recipe is a perfect midweek dinner; easy to prep and comforting to eat. There are lots of really good, dried egg tagliatelle pastas on the market – I always go for the brands Rumo or Giovanni Cocco. Or, of course, you could always make fresh pasta.
Ingredients
- 100g (3½oz) pancetta, cut into matchsticks
- 75g (2½oz) pine nuts
- 250g (9oz) chestnut mushrooms, thinly sliced
- 1 garlic clove, finely sliced
- 1 teaspoon thyme leaves
- Juice of ½ lemon
- 100g (3½oz) mascarpone
- 250g (9oz) dried tagliatelle
- 1 tablespoon chopped flat-leaf parsley leaves
- 75g (2½oz) parmesan, grated, to serve
- Sea salt and freshly ground black pepper
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