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(For a lightly different approach, see tagliatelle with porcini and sage.)

for the sauce:

• five tablespoons olive oil
• three tablespoons butter
• three cloves of garlic, peeled and finely chopped
• six ounces of wild (or button) mushrooms
• one-quarter cup dry white wine
• three ounces of pancetta, cut into thin half-inch long strips
• one cup defrosted peas (or fresh if you have them!)
• three tablespoons chopped fresh parsley
• one quarter cup heavy cream
• salt and freshly ground pepper
• two tablespoons freshly grated parmesan

for the pasta:

• one pound freshly made tagliatelle, preferably green. (see how to make fresh egg pasta). Or fettuccine.

Trim the stems off the mushrooms. Slice the tops into thin quarter-inch slices. Slice the pancetta into thin slices.

In a sauté pan over medium heat put in the butter and oil. Add the garlic and cook for fifteen seconds. Lower the heat and add the mushrooms. Cook for four to five minutes until soft and the moisture has been extracted. Add the pancetta. Add the white wine and cook for two or three minutes until it has evaporated. Add the defrosted peas. (If using fresh, add them with the pancetta). Add a teaspoon of salt and a few turns of freshly ground pepper. Add the parsley. Add the cream and let it reduce slightly.

Get five quarts of water up to a boil. Add two tablespoons of salt. Add the pasta. Cook until al dente. Reserve one cup of the pasta liquid. Then drain.

Re-heat the sauce if necessary; add the tagliatelle to the sauce. Add the parmesan, and some of the reserved liquid if needed to keep the pasta moist. Serve, adding a touch more of parmesan and chopped parsley.

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