• 60g butter
  • 1 garlic clove, crushed)
  • 250 g mixed wild mushrooms
  • 120 g pancetta
  • 20 cl crème fraiche
  • salt and pepper
  • 450 g tagliatelle (cooked 'al dente')
  • 5 ml double cream


  • Melt the butter in a pan, add garlic and cook until soft but not browned. Increase the heat before adding in the pancetta and mushrooms. Add a little more butter if needed and stir fry until cooked.
  • Pour in the crème fraiche and bring to the boil. Simmer and reduce a little.
  • Add in cooked tagliatelle and heat through. Season with salt and freshly ground pepper.
  • To serve:
  • Serve immediately and garnish with grated parmesan. Top with parmesan shavings.