Gennaro Contaldo served up a tasty tagliatelle pasta with wild mushrooms and pancetta on Saturday Kitchen.

The ingredients are: 5g dried porcini mushrooms, 2 tbsp olive oil, plus extra for drizzling, 70g pancetta lardons, ¼ red chilli, thinly sliced, 1 large garlic clove, thinly sliced, 200g tagliatelle pasta, ¼ beef tomato, deseeded and finely chopped, 150g mixed wild mushrooms, 1 handful flatleaf parsley, roughly chopped, 50g unsalted butter and 50g Parmesan, grated.