Jamie Oliver

Ashley Jensen's Umbrian pasta

Fresh porcini, truffle & thyme

Ashley Jensen's Umbrian pasta

Serves 2
Cooks In1H 10M
DifficultyNot too tricky
Nutrition per serving
  • Calories
    838
    42%
  • Fat
    43.9g
    63%
  • Saturates
    13.7g
    69%
  • Protein
    29.4g
    59%
  • Carbs
    82.8g
    32%
  • Sugars
    1.8g
    2%
  • Salt
    0.8g
    13%
  • Fibre
    4.4g
    -

Of an adult's reference intake

Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver
Tap For Method

Ingredients

  • 1 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
Recipe From

Jamie and Jimmy's Friday Night Feast

By Jamie Oliver
Tap For Ingredients

Method

  1. Make the royal pasta dough, saving half for another day.
  2. Once rested, simply tear off 1cm balls of pasta dough and roll them out into 30cm very thin sausage shapes on a clean surface (this pasta shape is called pici), then place on a floured tray.
  3. Put a large pan of salted water on to boil, ready for the pasta. Once boiling, peel and add the whole garlic cloves, scooping them out after 2 minutes (this will make the garlic creamy), then finely chop.
  4. Quarter the porcini mushrooms, then halve and finely slice the truffle.
  5. Drizzle 2 tablespoons of extra virgin olive oil into a cold pan, place over a medium heat, then add the garlic, strip in the thyme and scatter in the truffle and porcini. Toss occasionally over the heat while you cook the pasta.
  6. Carefully add the pasta to the boiling water, then cook for 4½ minutes (if you’ve left the pasta to dry out, it will take a little longer).
  7. Add the anchovies to the porcini pan (they will just melt), toss together, then add a little pasta water to emulsify into a lovely mushroom sauce. Remove from the heat, then stir in the butter.
  8. Using tongs, drag the pasta into the porcini pan taking a little cooking water along with it. Toss together, then finely grate in the cheese, and toss again.
  9. Season to perfection with sea salt and black pepper, then finish with a drizzle of extra virgin olive oil.

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Nutrition per serving
  • Calories
    838
    42%
  • Fat
    43.9g
    63%
  • Saturates
    13.7g
    69%
  • Protein
    29.4g
    59%
  • Carbs
    82.8g
    32%
  • Sugars
    1.8g
    2%
  • Salt
    0.8g
    13%
  • Fibre
    4.4g
    -

Of an adult's reference intake