Simon Hopkinson's baked pappardelle with pancetta and porcini

(38 ratings)
baked pappardelle pasta with pancetta and porcini
baked pappardelle pasta with pancetta and porcini
  • Serves: 2

  • Prep time:

  • Cooking time:

    (may take an extra 30 mins)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Simon's pasta bake comes out of the oven with its creamy mushroom sauce bubbling and large ribbons of pasta golden brown on top


  • 500ml/18fl oz milk
  • 20g/¾oz dried porcini mushrooms
  • 40g/1½oz butter
  • 25g/1oz plain flour
  • Salt and freshly ground black pepper
  • 100g/4oz pappardelle (large pasta ribbons)
  • 50g/2oz pancetta, cut into 2cm/1in pieces
  • 4-5 tbsp freshly grated parmesan

If you can't find pappardelle pasta, you could use tagliatelle or even broken lasagne sheets.


  1. Preheat the oven to 190°C/375°F/gas 5.
  2. Warm the milk in a saucepan, add the porcini mushrooms, remove from the heat and soak for 10 mins. Strain through a sieve suspended over a bowl, pressing lightly on the mushrooms with the back of ladle to extract all the milk. Keep the mushrooms for later use.
  3. Heat the butter in a clean saucepan, add the flour and stir over a low heat for 2-3 mins without colouring the roux.
  4. Pour in the porcini-flavoured milk all in one go and whisk together vigorously until smooth. Cook the sauce for a further 10 mins, or until the sauce has thickened. Season lightly with salt and freshly ground black pepper and set aside.
  5. Bring a large pan of salted water to a rolling boil. Add the pasta and cook until al dente. Drain in a colander, tip into a roomy bowl and carefully stir in the sauce, porcini and pancetta until well combined.
  6. Place the pasta into a lightly buttered oven-proof dish. Smooth the surface and cover with 2 tbsps of the parmesan. Bake in the oven for 30-40 mins, or until bubbling around the edges and golden brown.
  7. Serve the dish piping hot at the dinner table and have extra cheese at the ready.

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(38 ratings)

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