Ingredients:Tagliatelle- 80-100g dried per portion
Donegal Rapeseed Oil with porcini- 6tbsp
Smoked rashers/smoked pancetta- 75-100g per portion
Garlic cloves- 1 chopped
Mushrooms (wild are best)- 100g finely chopped
Fresh red chilli- 1/4 chopped
Black kale (3 long leaves)
Parmesan cheese- 25g then 25g to garnish
Fresh basil or parsley- bunch, chopped
Spring onion or onion- 3 stalks or 1/2 medium onion
Salt and cracked black pepper- pinch to taste
Follow the instructions on the pasta packet and cook the desired amount. The amount Liam has mentioned is a guide as you may like more or a little less.
When the pasta is cooked, add the same amount of water back into the empty pot and then place is back on to boil.
When the pasta is cooked, place it into a colander or sieve and wash it under a cold water tap till cool. This washes the starch from it and stops it from sticking.
Heat the Donegal Rapeseed Oil with porcini in the pan.
When the pan is hot but not smoking, add the pancetta, onion, garlic and chilli, cook for 2 minutes, add the mushrooms and cook for 1 more.
Finely chop the black kale then add this and cook for 1 minute more.
Gently add the cold cooked pasta back into the pot of hot water then stir and leave for about 30 seconds. Strain the water off then add the pasta to the pan with the rest of the ingredients.
Add the chopped herbs and 25g grated parmesan cheese and mix really well.
Taste the dish by tasting a piece of pasta. You may need to add salt and pepper to get the wow flavour you are looking for.
Serve immediately with crusty bread, garlic bread or a nice foccacia.
Find more recipes like this on Liam’s website.