Start by cleaning the mushrooms: remove any dirt from the stems, rinse them, then cut them into large pieces. Set aside.

Bring a large pot of water to a boil with two generous handfuls of coarse salt and a drizzle of olive oil.

In a large skillet, heat a drizzle of olive oil and sauté the two garlic cloves until golden.

Add the diced smoked pancetta and cook until browned, then remove the garlic cloves.

Add the mushrooms to the pancetta with a pinch of salt, some black pepper, and chopped parsley. Cook until the mushrooms have released their liquid and it has evaporated.

Meanwhile, in a small saucepan, make the sauce by adding the milk, heavy cream, and Taleggio cheese cut into pieces.

Season with a pinch of salt, black pepper, and a handful of parsley. Melt everything over very low heat, stirring often with a wooden spoon.

Add the tagliatelle to the boiling water and cook for 3 to 4 minutes until al dente. Drain, reserving some of the cooking water in case you need it to mix with the sauce, and add the pasta to the skillet with the mushrooms and pancetta.

Toss everything together over high heat, adding some of the Taleggio sauce, and continue tossing for a couple of minutes to combine well.