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Tagliatelle e Funghi  (Tagliatelle with Mushrooms & Pine Nuts)

This classic Italian pasta is full of flavour. The chilli, pancetta and cheese work really well together.



  • 1.

    Cook the pasta in salted boiling water until al dente.

  • 2.

    Shallow fry the onion until golden then add the chilli and pancetta and cook for approximately minutes.  Add in the mushrooms and the pine kernels, season with salt and cook for around 5 minutes.

  • 3.

    Drain the pasta, add to the sauce and mix well. Serve immediately with some freshly grated Pecorino on top.

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» Top Wine Matches For This Recipe

Andrew Graham

Pinot Noir, Merlot and Grenache are the best wines to pair with Tagliatelle e Funghi (Tagliatelle with Mushrooms & Pine Nuts).


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