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1
Soak the porcini mushrooms in hot water.
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2
Boiling is ok but slightly cooler is better.
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3
Mix together the pasta ingredients in a bowl with your hand until a dough is formed.
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4
Knead for a few minutes until approaching smooth.
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5
Better to be quick and not knead enough than to let dough dry out.
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6
Wrap dough in clingfilm and set aside for at least 15 mins.
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7
30 is better.
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8
Place a large pan of salted water on the heat to boil for the pasta
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9
Heat a griddle or tepan to medium/low heat
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10
Slice the fresh mushrooms and place on the griddle to slowly dry and colour.
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11
No oil.
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12
Roll out and cut the pasta to the desired shape.
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13
Tagliatelle recommended
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14
Add the olive oil to a large frying pan, ideally high sided
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15
Fry the bacon over a medium/high heat until crisp and bacon fat is released
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16
Slice the garlic and add to the pan with the thyme
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17
Add the porcini mushrooms- chop them first if they are not already small
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18
Add the griddled mushrolms
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19
Add most of the porcini soaking water (don't add all as the last bit may be gritty)
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20
Allow the water to come to a simmer
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21
Blitz the tomatoes in a blender and add to the pan
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22
Bring the sauce to the boil, reduce heat to medium and add the cream to the centre.
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23
Do not stir.
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24
See pic
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25
When the cream in the centre is bubbling, the sauce is cooked and can be stirred
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26
Cook the pasta for 2 mins or until floating on the surface.
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27
Add to the sauce and toss together and serve
