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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.


  • 400g fresh tagliatelle

  • 1 medium onion, finely sliced

  • 1 medium red chilli, finely chopped

  • handful of oyster mushrooms, cleaned and sliced

  • 2 handfuls of chestnut mushrooms, cleaned and sliced

  • handful of pine kernels

  • 100g pecorino or parmesan cheese, freshly grated

  • 6 tbsp italian olive oil

  • salt to taste


  • 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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