Spaghetti of Wild Mushrooms and Truffles

Merrilees Parker's wonderfully easy-to-make pasta uses luxurious ingredients to create a sophisticated results
By Merrilees Parker
Spaghetti of Wild Mushrooms and Truffles
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 200 g linguine or spaghettini
  • 85 g pancetta, finely sliced
  • 1 tbsp light olive oil
  • 100 g wild mushrooms
  • 2 tbsp freshly grated parmesan
  • 1 tbsp chopped flat leaf parsley

To serve

  • 1 tbsp extra virgin olive oil
  • 1 small truffle


1. Place the pasta in a large pan of salted boiling water and cook according to the packet instructions.

2. Meanwhile heat a heavy-based frying pan, add the pancetta and cook for 2-3 minutes until really crisp. Drain through a sieve and return the oil to the frying pan with the light olive oil. Add the mushrooms, season well with salt and pepper and cook for 1-2 minutes.

3. Drain the pasta and return to the pan. Mix in the mushrooms, crisp pancetta, parmesan and parsley.

4. To serve: divide between two warmed bowls. Just before eating, drizzle over the extra virgin olive oil and shave over the truffle.

Cooks' note: This dish can be made vegetarian by omitting the pancetta however check for seasoning and add salt and pepper to taste.

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