Tagliatelle With Morels And Pancetta In a Cream Sauce

The trick to this recipe is to make enough sauce to save for the next day's lunch over toast!

You can make the sauce earlier in the day and cook the pasta at the last minute.The perfect dinner for two with leftovers to die for or an elegant first course for a formal dinner party.

Ingredients

1 ounce dried morels (that's a handful in my book!)
1/2 cup pancetta, diced in small cubes
2 tbs olive oil
1 small shallot, finely chopped
1 cup Mornay Sauce
1/2 cup finely chopped parsley
1/2 cup white wine
1/2 cup Gruyere cheese
1/4 tsp nutmeg
Salt and white pepper

Freshly grated Parmigiano Reggiano

1/2 lbs tagliatelle or fettucine

Soften the morels in warm water for 30 minutes. When soft, remove from the water and place in a colander to dry.  Dry thoroughly with a towel and cut some of the big ones in half.

In a skillet, cook the pancetta in the oil until crisp.  Remove and set aside.
Cook the diced shallots and the morels in medium heat for about 3 minutes..  Add the parsley. Add the wine, raise the temperature and reduce to about 2 TBS. Set mushroom mix aside in a plate.

Make the Mornay Sauce. 

To the skillet add 2 TB. butter.  When melted, add 2 TBS. flour.  Mix well and cook for 1 minute.  Add slowly 1 cup of milk, 1/4 tsp. nutmeg, salt and white pepper.  Cook, stirring occasionally until sauce thickens and almost comes to a boil.  Add 1/2 cup grated Gruyere cheese.

Add the mushroom mix to the sauce and keep in very low heat until pasta is cooked.

Cook pasta in water as per package instructions.

Drain pasta.  Serve in individual plates.  Add sauce on top and Parmesan cheese before serving.

Recipe Photos Lindaraxa