Simon Hopkinson's baked pappardelle with pancetta and porcini
Cooking time:(may take an extra 30 mins)
Skill level: Easy peasy
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.
- Preheat the oven to 190°C/375°F/gas 5.
- 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.
- Heat the butter in a clean saucepan, add the flour and stir over a low heat for 2-3 mins without colouring the roux.
- 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.
- 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.
- 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.
- Serve the dish piping hot at the dinner table and have extra cheese at the ready.