Baked Pappardelle with Pesto, Porcini and Pancetta


  • 25g Dried porcini
  • 250ml Boiling water
  • 200g Pappardelle
  • 100g cubes Pancetta
  • 150g Mascarpone cheese
  • 2 tbsp Sacla’ Classic Basil Pesto
  • 40g Parmesan, grated
  • Salt


  1. Preheat oven to 200°C/400°F/Gas mark 6
  2. Soak the porcini for 10 minutes in a small bowl of boiling water
  3. Drain and roughly chop, reserving the soaking liquid
  4. Cook the pasta until al dente in a large pan of boiling, salted water
  5. Drain well, reserving a few spoonfuls of the cooking water
  6. Heat a frying pan and fry the pancetta over a medium heat for about 4 minutes, until lightly golden
  7. Pour away most of the fat, leaving just enough to fry the mushrooms
  8. Lower the heat, stir in the porcini and fry for a minute
  9. Pour in most of the porcini soaking water, being careful to leave behind the last few spoonfuls, which may be gritty
  10. Bubble together for 1-2 minutes, until the liquid has reduced slightly
  11. Stir in the mascarpone and Sacla’ Pesto, and heat through, stirring gently, for a couple of minutes
  12. Add about 5 tbsp of the pasta cooking water to loosen the sauce and season
  13. Mix in the drained pasta and tip into a baking dish
  14. Sprinkle with Parmesan and bake for 10 minutes, until golden
Serves: 4Cooking time: Share recipeReview this recipe


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