AT A GLANCE
Dried porcini add a real flavour hit to pasta and sauces. If you can find interesting fresh forest mushrooms, they'd also work well here.
|01||Rehydrate porcini in a small bowl with 150ml boiling water for 5 minutes.|
|02||Heat olive oil in a large saucepan over medium-high heat, add pancetta and fry until browned (3-5 minutes). Add onion and garlic and sauté, stirring occasionally, until tender and just golden (5-7 minutes). Add wine and cavolo nero and cook until wine is reduced and cavolo nero wilts (3-5 minutes).|
|03||Meanwhile, cook pasta in a large saucepan of salted boiling water until al dente (10-12 minutes). Drain, add to cavolo nero and season to taste.|
|04||Drain porcini, reserving a little water, chop and add to pan with a few splashes of porcini water to loosen the pasta. Gently combine and serve hot topped with a drizzle of extra-virgin olive oil and plenty of parmesan.|