Tagliatelle with Mushrooms, Kale and Pancetta | Jernej Kitchen

Ingredients

• 3 tbsp dried porcini
• 100 g pancetta, cubed (3.5 oz)
• 1 tbsp butter
• 1 onion, diced
• 3 cloves of garlic, finely chopped
• 1/2 tsp finely chopped dried chili (optional)
• 1 tbsp finely chopped fresh herbs (thyme, oregano, marjoram)
• 150 g fresh or frozen mushrooms (porcini or other)
• 4 black kale leaves
• 1 tbsp Madeira or other sweet wine (optional)
• 2 tbsp double cream
• 10 g freshly grated parmesan cheese (1/8 cup)
• 170 g tagliatelle pasta (6 oz.)