Baked pappardelle with pancetta and porcini
Ingredients
- 500ml/18fl oz milk
- 20g/¾oz dried porcini mushrooms
- 40g/1½oz butter
- 25g/1oz plain flour
- salt and freshly ground black pepper
- 100g/4oz pappardelle
- 50g/2oz pancetta, cut into 2cm/1in pieces
- 4-5 tbsp freshly grated parmesan
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