Step 1

Peel and finely chop the onion and garlic. Cut the pancetta into small cubes or strips (if using a thick slice of pancetta), cut the pork fillet into small cubes or strips too. Clean and slice the mushrooms. Then cut the slices in half.

Step 2

Put a pot of water onto to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

Step 3

In a heavy skillet or frying pan, put the butter, chopped onion and garlic clove.  Cook until the onion starts to soften slightly.

Step 4

Now add the sliced champignon mushrooms and continue cooking until they are slightly browned. Add the pancetta and continue cooking until this also starts to brown.

Step 5

Now add the pork fillet and continue cooking for just a few minutes. It’s important not to overcook the pork. It needs to still be a little pink.

Step 6

Turn up the heat and add the brandy and after the alcohol has evaporated add the cream. Lower the heat and let the sauce simmer to reduce for 3/4 minutes.

Step 7

Season with salt and pepper as required. While the sauce is simmering cook the pasta al dente. Fresh tagliatelle only takes 4-5 minutes. Dried about 10 minutes.

Step 8

Save a cup of the pasta cooking water and drain the pasta. Add the tagliatelle to the mushroom and pork fillet sauce and mix everything together well so that the pasta is coated with the creamy sauce. If your sauce seems dry, add a little of the pasta cooking water.

Step 9

Serve immediately with grated cheese such as parmigiano or grana is required.