Ashley Jensen's Umbrian pasta

Name: Ashley Jensen's Umbrian pasta
Total time: 1 h 20 min
Yield: 2
Cuisine: italian
Ingredients: ½ x Royal pasta dough; Tipo 00 flour for dusting; 2 cloves of garlic; 3 fresh porcini mushrooms (200g in total); 1 whole Umbrian truffle (15g); extra virgin olive oil; 2 sprigs of fresh thyme; 2 anchovy fillets in oil from sustainable sources; 20 g unsalted butter; 20 g Grana Padano cheese

Fresh porcini, truffle & thyme

“Having fallen in love with Italian food and culture while spending time in rural Umbria, for Ashley this dish is a total celebration of the purity of Umbrian food which she speaks so fondly of. The rustic unevenness of the pasta shape – umbricelli – is all part of the joy, so there’s no need to worry about being too precise. Have fun! ”

Serves 2

Cooks In1 hour 20 minutes

DifficultyNot too tricky

Italian Mushroom Pasta Bake Pasta & risotto Lunch & dinner recipes

Nutrition per serving

Calories 900 45%
Fat 47.6g 68%
Saturates 14.6g 73%
Sugars 1.9g 2%
Salt 0.9g 15%
Protein 33.5g 67%
Carbs 86.2g 33%
Fibre 4.5g -

Of an adult's reference intake

Jamie's Friday Night Feast Cookbook

By Jamie Oliver

Buy now!

Tap For Method

Ingredients

½ x Royal pasta dough
Tipo 00 flour , for dusting
2 cloves of garlic
3 fresh porcini mushrooms , (200g in total)
1 whole Umbrian truffle , (15g)
extra virgin olive oil
2 sprigs of fresh thyme
2 anchovy fillets in oil , from sustainable sources
20 g unsalted butter
20 g Grana Padano cheese

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie's Friday Night Feast Cookbook

By Jamie Oliver

Buy now!

Tap For Ingredients

Method

Make the Royal pasta dough.
Once it's relaxed for 30 minutes, simply tear off 1cm balls of pasta dough and, on a clean surface, roll them out into very thin 30cm sausage shapes, then place on a floured tray. The pasta will seem very thin at this stage, but don't worry it will puff up as it cooks.
Peel the garlic and put the whole cloves into a large pan of boiling salted water for 2 minutes (this will make the garlic creamy), then scoop out and finely chop, leaving the water on the heat.
Clean and quarter the mushrooms, then very finely slice the truffle. Drizzle 2 tablespoons of extra virgin olive oil into a cold pan, place on a medium heat, then add the garlic, strip in the thyme leaves and scatter in most of the truffle and the porcini.
Toss occasionally over the heat while you carefully add the pasta to the boiling water to cook for 4½ minutes (if you’ve left the pasta to dry out, it will take a little longer).
Add the anchovies to the porcini pan – they’ll melt in – and toss together, then add a little pasta water to emulsify into a lovely mushroom sauce. Remove from the heat and stir in the butter.
Using tongs, drag the pasta straight into the porcini pan, taking a little cooking water with it. Toss together, then finely grate in the cheese, and toss again.
Scatter over the remaining truffle, season to perfection with sea salt and black pepper, and finish with a drizzle of extra virgin olive oil. Simply delicious!