Creamy and fresh, quick to make, tasty as as a tasty thing.
Wild mushrooms and pancetta - or wild boar. Use any mushrooms you can get your hands on. A bit of white wine and some herbs. Trofie are excellent pasta for this: small, they hold the sauce and they maintain an al dente bite that just makes it all so much the tastier!
pancetta - you can use guanciale if you have it, or bacon, or lardons. Something porky with a bit of fat on it
wild mushrooms - or just bog standard mushrooms. Wild are better - if you're picking your own; please make sure you know what you're doing!!
pecorino (or parmesan)
trofie pasta - or whatever you fancy
Watch the video
Top, tail and de-seed the chilli. The more seeds you leave in, the hotter the chilli
Finely chop the chilli
Finely chop the garlic
Roughly slice the mushrooms
Heat oil in a pan and add the pancetta
When it's coloured, add the mushrooms, garlic and chilli
Stir them around and add a good lump of butter
Stir all that and let the butter melt into the mix
Add dried sage and stir that through
Add a good glug (a glass? Half a glass?) of white wine - something dry and crisp like pecorino or pinot grigio
Use it to deglaze the pan and mix everything together. Add the chopped parsley and mix it all about
Let it all cook down over about 10 minutes
In a jug or bowl beat the two eggs, add the ricotta and grated cheese and mix it all into a paste
Boil some water and pop in the trofie - turn it down; no need to boil water at 100ºC for pasta
Do NOT drain the pasta!
About 1-2 minutes away from the cooking time on the pasta packet, spoon it into the pancetta mix. Use a slotted spoon so water drains away a bit, but you'll still get some going in
If it looks too dry, add a ladle of pasta water - and cook for a further minute or two
Remove from the heat and add the egg & cheese paste
Mix it through thoroughly and serve with some parmesan, pecorino or toasted breadcrumbs