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Pancetta & Wild Mushroom Tagliatelle with Pesto Mascarpone


  • Pancetta
  • Wild Mushrooms
  • Fresh Tagliatelle
  • Pesto
  • Mascarpone
  • White wine & vegetable stock



  1. Bring a large pan of water to boil adding a good pinch of sea salt
  2. In a frying pan on a medium heat place a small amount of oil to cover the pan. Add the pancetta and cook until golden.
  3. Add the mushrooms and cook for 2 minutes
  4. Add the pasta to the water cooking for 3-4 minutes.
  5. Add the  stock to the mushrooms and gently simmer
  6. Drain the pasta and add to the mushrooms and stock
  7. Add the pesto to the pasta 
  8. Toss the pasta through the sauce and divide between two plates. With a teaspoon add the mascapone on top of the pasta and allow the heat to melt this on top. Enjoy
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