Tagliatelle with wild boar and Porcini mushrooms

chef

Monica Copetti

Other Ingredients

420 g. Egg Tagliatelle Pasta

150 g. Pancetta

50 g. Onion

50 g. Parsley

q.s. Salt

100 g. Parmigiano Reggiano Cheese, Grated

50 ml. White Wine

Serve 6

In a pot of boiling salted water cook the tagliatelle al dente. In the meantime, chop the onion, transfer it to a saucepan and sauté it for few minutes with a little extra virgin olive oil and the chopped pancetta. Add the wild boar sauce and cook over the heat, pour in the white wine and let it evaporate. At this point, add the drained  Porcini mushrooms and chopped parsley. Drain the tagliatelle and toss them in the prepared sauce; sprinkle with more chopped parsley and garnish with few bay leaves. Serve immediately.

Use Gluten Free Pasta.