Cheese and cream pasta dish

Ingredients for 3 servings:

• 300 g Penne Rigate
• 50 g spring onions
• 100 g bacon or pork belly
• 200 g mushrooms, brown
• 200 g tomatoes (plum tomatoes)
• 10 g sesame oil, if desired
• 10 g pumpkin seed oil, if necessary
• 10 g rapeseed oil
• 300 ml white wine
• 1,200 ml water
• 250 g cream
• 100 g Parmesan cheese
• 1 tsp, heaped herbs of Provence
• 2 tsp parsley, chopped

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

with mushrooms and bacon

Choose a pot that’s not too deep and has the largest possible diameter. The result depends heavily on the pot’s diameter: Larger diameter = more evaporation, faster cooking time, and you may need a bit more water. Chop the spring onions, dice the bacon, and fry them in oil at high heat. Slice the mushrooms (3–4 mm). Quarter the plum tomatoes and add them. Continue frying until the moisture from the mushrooms and tomatoes has evaporated. Add the white wine and reduce. Then add the water, bring to a boil, and add the pasta. Cook until the water has been absorbed by the pasta. Test the pasta for al dente; the pasta should be just before it’s cooked through; add a little more water if necessary. Pour in the cream, bring to a boil, and add Parmesan cheese (preferably grated) and let it melt. Season with a little mixed herbs. Sprinkle with some Parmesan cheese and parsley to serve.