Theo Randall's tagliatelle with mushrooms, pine nuts and pancetta recipe

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

  1. Heat a large, heavy-based saucepan over a medium heat. 
  2. 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.
  3. 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. 
  4. 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.
  5. Add the lemon juice and season with salt and pepper. Reduce the heat down to low and stir in the mascarpone. 
  6. 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.
  7. 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.
  8. 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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