A dish for all seasons.
Spinach tagliatelle with mushroom and pancetta
- 50g butter
- 100g pancetta, cubed
- 500g mixed mushrooms, sliced
- salt, to taste
- 500g tagliatelle
- 60g Parmesan, freshly grated
- 40ml fresh flat-leaf parsley, to garnish
Melt the butter in a frying pan and sauté the pancetta for about 2 minutes. Add the mushrooms and season. Cook for about 8 minutes, stirring continuously.
In plenty of salted boiling water cook the tagliatelle until al dente. Drain.
Pour the pasta into the frying pan with the sauce and toss to combine.
Serve the pasta with plenty of Parmesan and parsley while still hot.