Truffle Mushroom Tagliatelle with Smoke Pancetta and Spinach

I made this fab dish the other day and it was an absolute winner! There’s something quite smart and sophisticated about the flavours but it’s dead easy to do…

Truffle Mushroom Tagliatelle with Smoke Pancetta and Spinach

  • Servings: 4-6
  • Difficulty: Easy
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  • 500g Brown Tagliatelle
  • 3 Garlic Cloves sliced
  • 5 Thick Smoked Pancetta Pieces diced
  • Handful Dried Mushrooms
  • 2 Handful Button Mushrooms quartered
  • 2tbps Butter
  • 300ml Double Cream
  • Handful Pecorino grated
  • Handful Walnuts roughly chopped
  • 3 Handfuls of Spinach
  • Truffel Oil to drizzle


  1. Bring large pot of salted water to a roaring boil and cook tagliatelle according to packet instructions
  2. Take fat off of pancetta pieces, add to a hot pan, wait for fat to start to sizzle, add diced pancetta pieces and cook until brown and crispy then drain on kitchen towel. (Add a little lemon juice if pancetta starts to stick)
  3. Add half the butter and fry off onions and garlic until they soften
  4. Add cream, pancetta and pecorino bring to a boil and then simmer
  5. Soak dried mushrooms in boiling water for around 5 mins then add to cream mix
  6. Heat the rest of the butter in separate pan and fry off button mushrooms. Once cooked, fold the mushrooms into the cream mix
  7. Drain the pasta once it is cooked but save around a cup of the water
  8. Pour pasta back into the warm pot it was cooked in and pour the cream sauce over it
  9. Stir the pasta well coating it in the cream sauce. Add a little of the saved pasta water whilst stirring until you get a silky consistency which you are happy with.
  10. Add spinach leaves and crumble in walnuts
  11. Stir in a drizzle of the truffle oil to give it a subtle truffle taste… yum!!!

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