Baked Parppadelle with Pancetta and Porcini

Preheat the oven 180 C

Warm the milk in a saucepan and then soak the porcini in it for about 10 minutes.

Drain the milk through a sieve over a bowl. Put the mushroom to one side.

Melt the butter, tip in the flour, stir it around and cook quietly for a few minutes without colouring the roux.

Pour in the porcini, flavoured milk all in one go and whisk together vigorously until smooth. Cook over low heat for about 10 minutes until the sauce has thickened.

Season with salt and pepper and set aside.

Cook the pasta underdone. Mix the pasta with the sauce and put porcini and pieces of pancetta.

Once mix together, tip into lightly buttered dish and lightly tap down.

Put about 2 Tbs of parmesan over the surface and bake for 30 - 40 minutes.