• 3 oz pancetta, cubed
  • 1 tbsp extra virign olive oil
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 onion, finely chopped
  • 7 oz fresh mushrooms, thinly sliced
  • 14 oz fresh tagliatelle
  • 2 tbsp fresh flatleaf parsley, chopped
  • sea salt and freshly ground black pepper
  • freshly grated Parmigiano Reggiano, to serve

Tagliatelle con pancetta e funghi

This dish is fantastically easy and it’s always a winner! The perfect Italian recipe for those summer days when it is too hot to spend too long at the stove!


1 – Cook the pancetta in the oil with the carrot, celery, and onion for about 5 minutes, then add the mushrooms and cook gently until softened.

2 – Bring a large pot of salted water to a boil and cook the tagliatelle until it is al dente. Drain, then return the pasta to the hot pan and dress with the pancetta and mushroom sauce.

3 – Toss together, adding the parsley and black pepper. Serve at once with the cheese.

Servings: 4