Pappardelle with Taleggio, Hazelnuts, Chanterelles, and Pancetta

Heat a large skillet over low heat and add the pancetta cubes. Let the fat slowly render and cook the pancetta until crispy. Remove with a slotted spoon and drain on a plate lined with paper towels. Pour the rendered fat into a small bowl and set aside.

In a small saucepan, heat the heavy cream with 3–4 sage leaves over medium heat until it just starts to simmer (do not boil). Remove the sage leaves and pour the warm cream over the Taleggio cubes in a mixing bowl. Cover with plastic wrap and let sit for 20 minutes to allow the cheese to melt.

Add the reserved pancetta fat (save a little for later). Use an immersion blender to mix the sauce until smooth and velvety. Add extra warm cream or pasta water if needed to thin it out.

Heat a small amount of pancetta fat in a skillet over medium heat. Add the remaining sage leaves and fry until crispy. Drain on paper towels and set aside for garnish.

Heat a little neutral oil in a skillet over high heat. Add the chanterelles and a pinch of salt. Sauté for 3–4 minutes until lightly browned. Add the butter and thyme and cook for another 2 minutes, spooning the butter over the mushrooms as they cook. Set aside.

Toast the hazelnuts in a dry pan over low heat for 3–5 minutes until golden and fragrant. Let cool slightly, then roughly chop.

Bring a large pot of salted water to a boil. Cook the pappardelle for 2–3 minutes until al dente. Reserve ½ cup of the cooking water and drain the rest.

Reheat the Taleggio sauce over low heat in a large pan. Add a little reserved pasta water if needed to reach the desired consistency. Stir in the crispy pancetta and chanterelles. Season with salt and pepper.

Add the cooked pappardelle to the sauce and gently toss to coat evenly.

Divide the pasta among plates. Sprinkle with the toasted hazelnuts and garnish with the crispy sage leaves.