Baked pappardelle with pancetta & porcini from The Good Cook by Simon Hopkinson

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Notes about this recipe

  • Rinshin on March 06, 2021

    I thought 100 g of pappardelle for 2 servings? Did not think that was enough but followed the recipe. It was the right amount. Made very porcini forward rich and creamy sauce that went really well with this baked pasta. I would reduce the amount of flour in the sauce as I had to add more liquid to keep it saucy. My sauce thickened in less than 5 min instead of 10 min. Maybe with less flour, it might take 10 min whisking. Browned pancetta instead of using as it is. Overall, very good baked pasta that should do really well with other additions such as greens, peas, smoked salmon, etc. Served along with quick pan grilled scallops, pressed down broccoli and asparagus, and salad.

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