Homemade Tagliatelle Pancetta & Mushroom Recipe

Fresh Homemade Tagliatelle Pancetta and Mushroom Recipe

Fresh Tagliatelle with Pancetta and Mushroom in a White Wine Sauce Recipe

4.5 out of 5
stars based on 2 ratings.

Homemade tagliatelle pancetta, mushroom and white wine sauce Recipe from Paggi Pazzo

Fresh Tagliatelle Pasta with Pancetta & Mushroom Recipe
Published: January 12, 2014

Prep time: 1 hour 15 min
Cook time: 30 min
Total time: 1 hour 45 min
Yield: 8 servings
Calories per serving: 750
Fat per serving: 18.3g


  • 1/3 pound pancetta
  • 1 3/4 cups Antico Molino flour tipo 00
  • 1 3/4 cups Moretti Semolina Flour
  • 4 eggs
  • 6 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 6 ounces Italian white win
  • 1/2 cup fresh parsley
  • 1 onion
  • 1 cup Portobello mushrooms
  • 1/4 cup Pecorino Romano cheese

Cooking Directions

  1. To make pasta dough, place flour on cutting board, counter, or large bowl and shape into a volcano with an opening in the middle. Crack eggs into middle of flour (removing shells) and add 2 tablespoons of olive oil and 1 teaspoon of salt
  2. Slowly beat and stir eggs in a circular motion while slowly including flour into egg mix. After several minutes, egg and flour will come together creating greater consistency and become soft like dough mixture. Once thicker, use hands to press remaining flour into dough and push, flatten, and kneed until ready (add water to mixture if necessary)
  3. Take pasta dough and cover with large bowl for 30 minutes or put in plastic wrap and put in fridge
  4. To prepare sauce, chop onion into pan with 4 tablespoons of olive oil and salt and pepper, let simmer for 3-5 minutes and then add chopped chunks of pancetta and let cook at medium-to-low heat for 15 minutes
  5. Add Portobello mushrooms and white wine and let simmer at low heat for 10-15 minutes
  6. To make tagliatelle, take pasta dough and flour on both sides, then use hands to flatten. Add dough to machine at highest level continue to put pasta back in machine until pasta thins, flouring lightly on both sides
  7. Add dough through pasta tagliatelle setting and then place on cutting board to rest, lightly covered with flour (for best results, freeze pasta over night). For immediate cooking, boil water and then add pasta for 2-3 minutes
  8. Add pasta to sauce, sprinkle with grated Pecorino Romano, stir then ready to serve

Let it Rip!

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