This dish uses ingredients that can be found year-round (if you use dried mushrooms), but we like it best in the fall, when fresh mushrooms are available and the cooler weather makes us crave a hearty sauce. You can serve it as a starter for 6 people or make a main course out of it for 4 people.
This recipe was featured as part of our How to Make Pancetta story.
Beverage pairing: This full-flavored pasta deserves an elegant red with hints that complement the earthy richness of the porcini and bacon. A red from the cooler northern Italian region of Trentino-Alto Adige is one great way to go. From the DOC of Teroldego Rotaliano try the 2003 Foradori Teroldego Rotaliano, with its nuances of pomegranate, hibiscus, and bright Bing cherry.