Baked pappardelle with pancetta and porcini

1. 1

   Preheat the oven to 190C/375F/Gas 5.

2. 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. 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. 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. 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. 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. 7

   Serve the dish piping hot at the dinner table and have extra cheese at the ready.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.