Valentines Porcini and pancetta papperdelle

Bake this pasta for a bubbling, golden, sharing-at-the-table dish that turns an ordinary evening into something special. As it cooks, your kitchen fills with the irresistible aroma of melting cheese, gently crisping pancetta, and the deep, earthy richness of porcini mushrooms. The scent alone is enough to draw everyone to the table. When it emerges from the oven, the top is beautifully bronzed and lightly crisp, giving way to a creamy, velvety centre beneath. Each forkful offers tender pasta coated in a luscious sauce, savoury bites of pancetta, and the umami depth of porcini, all wrapped together in silky, stretchy cheese.

This is comfort food with a touch of elegance - hearty yet refined, simple yet indulgent. It’s the kind of dish that’s made for placing straight in the centre of the table, where you can both dig in and savour it together. There’s something undeniably romantic about sharing a bubbling pasta bake, steam rising, cheese stretching, glasses clinking. It invites conversation, lingering bites, and second helpings.

That’s why it makes such a perfect Valentine’s Day dish. It feels indulgent without being fussy, impressive without requiring complicated techniques. You can spend more time enjoying the evening and less time stressing in the kitchen. Preparation takes less than 30 minutes - just enough time to sauté the pancetta until lightly crisp, rehydrate and fold in the porcini, stir everything through a creamy, flavour-packed sauce, and combine it with perfectly cooked pasta. Then it’s into the oven for around 30 minutes, where it transforms into a bubbling, golden masterpiece.

In just about an hour from start to finish, you’ll have created two generous, delicious servings - ideal for a cosy dinner for two. Pair it with a crisp green salad and a glass of wine, light a few candles, and you have an effortlessly romantic meal that feels both comforting and celebratory.

Rich, aromatic, and made for sharing, this baked pasta proves that the most memorable Valentine’s meals aren’t about extravagance - they’re about warmth, flavour, and enjoying something wonderful together.

Porcini and pancetta papperdelle ingredient list!

500 millilitres (18 fluid ounces) of milk
Dried porcini mushrooms, 20g/¾oz
40g (1½ ounces) of butter
25g/1oz of ordinary flour, freshly ground black pepper, and salt
100g/4oz pappardelle
50g/2oz of pancetta, sliced into pieces measuring 2cm/1in
4–5 tablespoons of freshly grated Parmesan

Porcini and pancetta papperdelle step by step instruction guide!

Step 1
Preheat the oven to 190°C (375°F / Gas Mark 5) to ensure it’s fully up to temperature before your pasta goes in. A properly preheated oven helps the dish cook evenly, allowing the sauce to bubble gently while the cheese melts and turns perfectly golden on top.

Step 2
Warm the milk gently in a medium saucepan set over a low to medium heat, taking care not to let it boil. You want the milk to become hot and steamy, with small bubbles just beginning to form around the edges of the pan. Once warmed, add the dried porcini mushrooms, ensuring they are fully submerged in the milk. Remove the pan from the heat, cover loosely, and leave the mushrooms to soak for about 10 minutes. During this time, the porcini will soften and rehydrate, releasing their deep, earthy flavour into the milk and creating a beautifully aromatic base for your sauce.

Step 3
After soaking, place a fine sieve over a bowl and carefully pour the milk and mushrooms through it. Let the milk drain naturally, then gently press down on the mushrooms with the back of a ladle to extract every last drop of that richly infused liquid. Be careful not to press too hard - you want to release the flavourful milk without forcing through any grit. The strained porcini milk will be intensely savoury and fragrant, ready to add depth and warmth to your dish, while the softened mushrooms can be chopped and stirred through the sauce for bursts of concentrated flavour in every bite.

Step 4
Heat the butter in a clean saucepan over a low heat until melted but not browned. Add the flour and stir continuously to form a smooth paste. Cook gently for 2–3 minutes, stirring constantly, keeping the roux pale and free from colour so it forms a silky, smooth base for the sauce.

Step 5
Pour the warm, porcini-flavoured milk into the roux all in one go, then immediately begin whisking vigorously. At first the mixture may look lumpy or thick, but keep whisking steadily and confidently - it will quickly come together into a smooth, glossy sauce. Make sure to reach into the corners of the pan with your whisk to prevent any flour from catching.

Step 6
Once fully combined, return the pan to a gentle heat and allow the sauce to cook for a further 10 minutes, stirring frequently. This step is important, as it allows the sauce to thicken properly and develop a silky, velvety texture while the flour fully cooks out. You’ll notice it gradually becoming richer and more cohesive, coating the back of a spoon smoothly. When the sauce has thickened to a luxurious consistency, season lightly with salt and freshly ground black pepper. Taste and adjust if needed, keeping the seasoning balanced so it enhances rather than overpowers the earthy porcini flavour. Remove from the heat and set aside, ready to bring depth and creaminess to the finished dish.

Step 7
A big pan of salted water should be brought to a rolling boil. Cook the pasta until it's al dente. After draining in a sieve, transfer to a large bowl and gently mix in the pancetta, porcini, and sauce until thoroughly blended.
Put the spaghetti in an ovenproof dish that has been lightly greased. Cover with two tablespoons of the parmesan after smoothing the top. Bake for 30 to 40 minutes, or until golden brown and bubbling around the edges.

Step 8
Serve piping hot straight from the oven, while the top is golden and bubbling. Let it rest briefly, then place it in the centre of the table for sharing. Keep extra grated cheese on hand to sprinkle over each serving.