Preparation time: 15 mins, cooking time: 10 mins
25g dried porcini mushrooms
3tbsp extra virgin olive oil
130g smoked pancetta, cubed
2 cloves garlic, finely chopped
2tbsp caper berries, roughly chopped
½tbsp red wine vinegar
1tbsp rosemary, finely chopped
1 banana shallot, finely chopped
salt and pepper to season
Pour boiling water over the porcini mushrooms. Cover with cling film and leave to soak for 15 mins until soft. Drain, rinse and roughly chop.
Heat a frying pan over a medium heat, add 1tbsp olive oil and the pancetta and fry for approximately 10 mins until they begin to turn golden and crispy. Add the garlic, caper berries and porcini mushrooms and cook for a further 5mins. Season to taste with salt and black pepper.
Whisk together the remaining olive oil, red wine vinegar, rosemary and shallot. Season to taste with the salt and black pepper.
Cook the pasta according to packet instructions, strain, return to the pan and toss through the red wine vinegar dressing and the lardon and porcini mushroom mix.