Theo Randall's tagliatelle with mushrooms, pine nuts and pancetta recipe
Michelin-starred chef Theo Randall says: "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
- 100 g pancetta, cut into matchsticks
- 75 g pine nuts
- 250 g chestnut mushrooms, thinly sliced
- 1 garlic clove, finely sliced
- 1 tsp thyme leaves
- 0.5 lemon, just the juice
- 100 g mascarpone
- 250 g dried tagliatelle
- 1 tbsp chopped flat-leaf parsley leaves
- 75 g Parmesan, grated to serve
- 1 pinch of salt and freshly ground black pepper
- 3.5 oz pancetta, cut into matchsticks
- 2.6 oz pine nuts
- 8.8 oz chestnut mushrooms, thinly sliced
- 1 garlic clove, finely sliced
- 1 tsp thyme leaves
- 0.5 lemon, just the juice
- 3.5 oz mascarpone
- 8.8 oz dried tagliatelle
- 1 tbsp chopped flat-leaf parsley leaves
- 2.6 oz Parmesan, grated to serve
- 1 pinch of salt and freshly ground black pepper
- 3.5 oz pancetta, cut into matchsticks
- 2.6 oz pine nuts
- 8.8 oz chestnut mushrooms, thinly sliced
- 1 garlic clove, finely sliced
- 1 tsp thyme leaves
- 0.5 lemon, just the juice
- 3.5 oz mascarpone
- 8.8 oz dried tagliatelle
- 1 tbsp chopped flat-leaf parsley leaves
- 2.6 oz Parmesan, grated to serve
- 1 pinch of salt and freshly ground black pepper
Details
- Cuisine: Italian
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- Heat a large, heavy-based saucepan over a medium heat.
- When hot, add the pancetta to the dry pan and leave it to cook for a few minutes, until the fat has rendered and the pancetta is crispy. Add the pine nuts and cook for about 1 minute, until they are a light golden colour.
- Remove the pancetta and pine nuts from the pan with a slotted spoon and set them aside to drain on kitchen paper. Leave the fat in the pan.
- Add the mushrooms to the pan over a medium heat. Fry until the mushrooms have released their liquid and become syrupy, then add the garlic and thyme and fry for 2 minutes more.
- Add the lemon juice and season with salt and pepper. Reduce the heat down to low and stir in the mascarpone.
- Bring a large saucepan of salted water to a boil. Add the tagliatelle and cook for 2 minutes less than the packet suggests, then, using tongs, transfer the pasta to the pan with the mascarpone mixture.
- Add a ladleful of the pasta cooking water and stir through the parsley. Mix everything together with a wooden spoon and cook for 1 minute, adding another ladleful of pasta cooking water if the tagliatelle feels a little dry.
- Toss the pasta so it is juicy and coated in the sauce. Serve the tagliatelle in warm bowls with the crispy pancetta, pine nuts and a little extra Parmesan sprinkled on top.
This recipe is extracted from The Italian Pantry by Theo Randall (Quadrille, £26.00). Photography © Lizzie Mayson.
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