We had another batch of delicious bacon given to us, this time “pancetta” style smoked bacon, and made this tasty Saturday night dinner.
First, soak some dried porcini mushrooms in warm milk for an hour before starting to cook. Fry the bacon, cut into 2 inch pieces, until crisp, drain and set aside.
In the same pan, fry sliced mushrooms until all the moisture has evaporated and they turn nice and brown. Season well with black pepper, then sprinkle on a
little plain flour. Stir well to make a light roux, then add a small glass of vermouth, stirring all the time until it thickens. Add the dried mushrooms and milk,
plus a little water or milk if necessary to make a thin sauce. Return the bacon to the pan, cover and simmer slowly over a low heat. Meanwhile, cook pappardelle
in salted boiling water, until cooked but still a little al dente. Drain and mix into the mushrooms and bacon. Stir in some rocket until wilted,
add shaved parmesan and serve immediately.