Tagliatelle e funghi (tagliatelle with mushrooms & pine kernels)

Crisp pancetta, chilli-spiked mushrooms and toasted pine kernels make a lip-smacking sauce in this flavour-packed pasta dish from Gino D`Acampo
By Gino D'Acampo
Tagliatelle e funghi (tagliatelle with mushrooms & pine kernels)
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 400 g fresh tagliatelle
  • 1 onion, finely sliced
  • 1 red chilli, finely chopped
  • 100 g pancetta lardons
  • large handful oyster mushrooms, sliced
  • 2 handfuls chestnut mushrooms, sliced
  • handfuls pine kernels, lightly toasted
  • 6 tbsp olive oil
  • black pepper
  • 100 g pecorino cheese, grated, to serve


1. Cook the pasta in salted boiling water until al dente.

2. Heat the olive oil in a frying pan and fry the onion until golden.

3. Add the chilli and pancetta and cook for 3 minutes. Stir in the mushrooms and the pine kernels, season to taste and cook for a further 5 minutes.

4. Drain the pasta, add to the sauce and mix well. Serve immediately with freshly grated Pecorino.

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