Baked Parppadelle with Pancetta and Porcini. Find Deals on Pasta Pappardelle in Pasta & Noodles on Amazon. Drain in a colander, tip into a roomy bowl and carefully stir in the sauce, porcini and pancetta until well combined. Place the pasta into a lightly buttered oven-proof dish.

Baked Pappardelle with Pancetta & Porcini Inviting baked pappardelle with smoky pancetta and porcini mushrooms. The indulgent baked pasta features a bechamel sauce and Parmesan cheese topping. Drain in a colander, tip into a roomy bowl and carefully stir in the sauce, porcini and pancetta until well combined. You can cook Baked Parppadelle with Pancetta and Porcini using 8 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Baked Parppadelle with Pancetta and Porcini

Prepare 500 ml of milk.
You need 20 g of dried porcini.
It's 40 g of butter.
You need 25 g of plain flour.
Prepare of salt and pepper.
You need 100 g of parppadelle.
Prepare 50 g of thinly sliced pancetta, cut 2 cm.
It's 5 tbs of parmesan cheese.

Place the pasta into a lightly buttered oven-proof dish. Smooth the surface and cover with two tablespoons of the parmesan. Bring a large pan of salted water to a rolling boil. Add the pasta and cook until al dente.

Baked Parppadelle with Pancetta and Porcini instructions

Preheat the oven 180 C.
Warm the milk in a saucepan and then soak the porcini in it for about 10 minutes..
Drain the milk through a sieve over a bowl. Put the mushroom to one side..
Melt the butter, tip in the flour, stir it around and cook quietly for a few minutes without colouring the roux..
Pour in the porcini, flavoured milk all in one go and whisk together vigorously until smooth. Cook over low heat for about 10 minutes until the sauce has thickened..
Season with salt and pepper and set aside..
Cook the pasta underdone. Mix the pasta with the sauce and put porcini and pieces of pancetta..
Once mix together, tip into lightly buttered dish and lightly tap down..
Put about 2 Tbs of parmesan over the surface and bake for 30 - 40 minutes..

Strain through a sieve suspended over a bowl, pressing lightly on the mushrooms with the back of ladle to extract all the milk. Drain in a colander, tip into a roomy bowl and carefully stir in the sauce, porcini and pancetta until well combined. Place the pasta into a lightly buttered oven-proof dish. Smooth the surface and cover with two tablespoons of the parmesan. Bring a large pan of salted water to a rolling boil.