Steps
- Cut 100g of smoked pancetta into strips. Fry in a nonstick pan until browned, then lift out and set aside.
- Heat 4 tablespoons of olive oil in a large saucepan. Add 1 onion, finely chopped, and cook until softened.
- Add 500g of fresh porcini mushrooms, cleaned and sliced. Season with salt and cook for 5 minutes.
- Add 300g of canned peeled tomatoes, roughly chopped, 30g of pitted black olives, and the pancetta. Cover and simmer for 20 minutes.
- Cook 480g of fresh egg fettuccine in salted boiling water according to the package directions. Drain and toss with the sauce, 1 handful of chopped parsley, and black pepper.