INGREDIENTS

• 1 tbsp olive oil
• 100g pancetta, diced
• 100g pancetta, diced
• 200g chestnut mushrooms, sliced
• 1 garlic clove, thinly sliced
• 4 sprigs of thyme, leaves stripped
• 150g ripe Brie, at room temperature, diced
• 150ml double cream
• 250g fresh egg tagliatelle
• Sea salt
• Freshly ground black pepper

METHOD

1. Heat the oil in a frying pan over a medium–high heat and fry the pancetta until golden and crisp. Remove with a slotted spoon and set aside. Add the butter to the pan and, once foaming, add the mushrooms, garlic and thyme and cook until the mushrooms are golden brown.
2. Meanwhile, gently melt the Brie and cream together in a large saucepan over a low heat. Add the mushrooms and pancetta.
3. Cook the pasta in a pan of boiling salted water for 5–6 minutes, then remove with tongs and add to the pan of cheesy sauce, still over a low heat. Toss to combine, adding a splash of cooking water to loosen if needed, then serve straight away with plenty of freshly ground black pepper.