Wild Garlic & Mascarpone Tagliatelle

To serve 4-6 people.

INGREDIENTS

Wild Garlic - 500g

Mascarpone Cheese - 150g

Tagliatelle Pasta - 500g

Lemon - 1 Lemon

Pancetta - 120g

Cream - 150ml

Garlic - 1 clove

Parmesan - 45g

INSTRUCTIONS

1. Start by placing a frying pan onto a medium heat, add the Pancetta, and season with plenty of black Pepper.

2. While the Pancetta cooks, wash, and roughly dice up the Wild Garlic.

3. Add the Wild Garlic to a blender, along with 2 heaped Tbsp of the Mascarpone, and a clove of Garlic.

4. Blitz, and then grate in 45g of Parmesan.

5. Add the juice of half a Lemon, season to taste, and blend until smooth.

6. Next, place a Sauce pan of heavily seasoned Water on a high heat.

7. When the Water is boiling, add the Tagliatelle, and cook for 2 minutes less than the cooking time on the packet.

8. Once the Pancetta is crispy, remove it from the pan and set aside ready to garnish.

9. Drain the Tagliatelle and place it in the pan with the Pancetta fat.

10. Add a splash of the Pasta cooking Water, and a few Tbsp of the Wild Garlic Sauce.

11. Toss the Pasta in the Sauce and thoroughly mix together.

12. Cook this out for 1 minute to thicken.

13. Adjust the consistency with any more Sauce if required.

14. Add the Pasta to a plate, finish with a grating of Parmesan, sprinkle over the Pancetta, and serve.

Enjoy