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Baked Pappardelle with Pancetta and Porcini

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Rate this recipe 2.7/5 (3 Votes)

Ingredients

  • 500ml milk
  • 20g Porcini mushrooms (dried)
  • 40g butter
  • 25g plain flour
  • 100g pappardelle
  • 50g pancetta (cut into 2cm pieces)
  • 4-5 tablespoons grated parmesan
  • Salt and pepper

Details

servings 2
Level of difficulty Average
Preparation time 10mins
 Cooking time 60mins
 Cost Average budget

Preparation

Step 1

Preheat oven to 190oC.

Step 2

Warm milk in pan and add mushrooms. Remove from heat and soak for 10 minutes. Strain through sieve into bowl.

Step 3

Heat butter in clean pan, add flour and stir over low heat for 2-3 minutes until roux. Pour milk in at one go, stirring vigorously until smooth. Cook for further 10 minute until thickens. Season with salt and pepper and set aside.

Step 4

Bring a large pan of water to boil, add pasta and cook until al dente. Drain and tip into a large bowl. Stir in sauce, mushrooms and pancetta. Combine well.

Step 5

Pour into lightly buttered ovenproof dish. Smooth the surface and cover with 2 tablespoons of parmesan.

Step 6

Bake in oven for 30-40 minutes. Serve with extra parmesan.

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