Baked Pappardelle with Pancetta and Porcini

A comforting baked pasta dish featuring porcini-infused béchamel, crispy pancetta, and a golden Parmesan crust.

Italian Pasta Pancetta Mushroom Bake

Estimated Nutrition

Calories

697.6

kcal / serving

1395.2 kcal total

Carbs

59.5g

per serving

118.9 g total

Fat

38.3g

per serving

76.5 g total

Protein

29.2g

per serving

58.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

500

Milk

Butter

4.5

tbsp

Parmesan

freshly grated

GrainsCereals

Plain Flour

100

Pappardelle

Meat

Pancetta

cut into 2cm pieces

NutsSeeds

pinch

Salt

pinch

Black Pepper

freshly ground

Vegetables

Porcini Mushrooms

dried

Method

Preheat the oven to 190°C.

Soak the porcini mushrooms in warm milk for 10 minutes then strain and reserve the milk.

Melt butter in a saucepan and stir in flour for 2-3 minutes to make a roux.

Whisk in the mushroom-flavoured milk and cook for 10 minutes until thickened.

Boil the pasta in salted water until al dente then drain.

Combine the pasta with sauce, mushrooms, and pancetta in a bowl.

Transfer to an oven-proof dish, sprinkle with 2 tablespoons of cheese, and bake for 30-40 minutes at 190°C.

Serve hot with remaining cheese.