Tagliatelle with Porcini and Guanciale

To prepare the tagliatelle with porcini and guanciale, first soak the dried mushrooms in water, following the instructions on the package 1. Meanwhile, place the guanciale in a hot pan 2 and brown it without adding any additional fats 3.

Once it's golden, drain the guanciale and collect the cooking juices in a small bowl 4. After the soaking time, rinse and drain the porcini 5, then roughly chop them 6.

Set a pot of water on the stove to cook the pasta. Take the pan where you browned the guanciale and wipe it with some paper towels 7, then infuse some olive oil with a clove of garlic 8. Add the mushrooms, salt them, and sauté for about ten minutes 9.

Deglaze with red wine 10, then add the tomato paste 11 and a couple of ladles of boiling water 12.

Stir and remove the garlic 13, then add about three-quarters of the guanciale 14. Continue cooking over low heat 15.

Salt the boiling water and cook the tagliatelle for the time indicated on the package 16. Drain the tagliatelle and transfer them directly to the pan with the sauce 17, then toss everything together, adding a ladle of the cooking water. Turn off the heat and season with 1 or 2 tablespoons of the guanciale cooking juices 18.

Plate the dish and garnish with the remaining guanciale 19 and a few thyme leaves 20. Your tagliatelle with porcini and guanciale are ready to be served 21!