Baked Pappardelle with Pancetta and Porcini | Baked Pasta Recipe
This indulgent baked pappardelle with pancetta and porcini mushrooms features a bechamel sauce and Parmesan cheese topping.
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Cooking tools:
- Oven
- Saucepan
- Fine-mesh sieve
- Mixing bowl
- Ladle
- Whisk
- Wooden spoon
- Pan
- Colander
- Roomy bowl
- Baking dish
- Spoon
- Pastry brush
Ingredients
- 500ml milk
- 20g dried porcini
- 40g butter
- 25g plain flour
- Salt
- freshly ground black pepper
- 100g pappardelle
- 50g thinly sliced pancetta, cut into 2cm pieces
- 4–5 tbsp freshly grated Parmesan
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