Chestnut mushroom tagliatelle with smoked pancetta

For the pasta:

• 00 flour 200g
• Eggs 2
• Semolina flour for dusting

For the sauce:

• Oil for frying
• Smoked pancetta lardons 150g
• Chestnut mushrooms 250g, cut into quarters
• Madeira 150ml
• Chicken or vegetable stock 200ml
• Double cream 150ml
• White truffle oil to serve
• Parsley 1 tbsp, chopped to serve

1. For the pasta: put 180g of the 00 flour in a bowl and make a well in the middle. Break the eggs into the well and slowly incorporate the flour to create a dough. If it’s still sticky, add a little more flour.
2. Knead the dough for about 10 minutes, then wrap in clingfilm and rest in the fridge for 30 minutes.
3. Roll the dough through a pasta machine, going down through the numbers to create thin sheets. Cut each sheet into tagliatelle-sized strips and dust with semolina flour to prevent it sticking. Lay out on a tray and cover with a clean tea towel.
4. Put a large pan of salted water on to boil for the pasta.
5. For the sauce: heat oil in a pan over a medium heat. Add the lardons and cook until lightly browned. Add the mushrooms and fry for 2-3 minutes. Turn up the heat and add the madeira, then cook briskly until it’s nearly evaporated before adding the stock. Reduce by half then add the cream. Reduce to a very low heat to keep warm.
6. Meanwhile, cook the pasta for 2-3 minutes (depending on preference). Drain and add to the sauce. Cook briefly to drive off excess water. The sauce needs to provide a nice sticky coating on the pasta.
7. Serve in bowls with a drizzle of white truffle oil and a parsley garnish.