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Chestnut mushroom tagliatelle with smoked pancetta

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James Nathan, head chef at St Enodoc Hotel in Rock, Cornwall, shares his recipe for chestnut mushroom tagliatelle with smoked pancetta and white truffle oil

Chestnut mushroom tagliatelle at St Enodoc Hotel in Rock, Cornwall

Serves 4

You will need

00 flour 200g
Eggs 2
Semolina flour for dusting
Alternatively, use shop-bought tagliatelle

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.

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