Prep and Cook Time: 40 Minutes
•2/3 pound (300 g) Spinosi tagliatelle
•2/3 pound (300 g) dried Eryngii mushrooms, reconstituted
•1/4 pound (100 g) Pancetta by Beretta
•1/4 cup (60 g) well drained ricotta
•1/2 cup (50 g) shelled walnut halves, chopped
•A small onion, peeled and chopped
•A small bunch parsley, finely chopped
•A small bunch fresh thyme, chopped
•1/4 cup (60 ml) dry white wine
•Il Molino Extra-Virgin Olive Oil
•Sale di Cervia Sea Salt
•Freshly ground Green Peppercorns to taste
Set pasta water to boil. When it does, salt it and cook the pasta.
Slice the bacon into thin sticks.
Dilute the ricotta with a couple of tablespoons of the hot pasta water.
When the water is close to boiling, heat 2 tablespoons of Il Molino Olive Oil in a broad deep skillet and sauté the Pancetta for 2-3 minutes, until it colors. Add the mushrooms and continue to cook, stirring. When they have lightly browned, salt add the wine.
Continue to cook for a few minutes more. In the meantime, cook the tagliatelle according to package instructions. Drain the tagliatelle as soon as they reach the al dente stage and turn them into the skillet. Add the ricotta and mix well over a brisk flame.
Remove from the flames, dust with the chopped herbs, and serve at once.
Recipe adapted from www.about.com