Fusilli alla boscaiola

Ingredients for 4 servings:

• 320 g fusilli
• 200 g mushrooms, brown, small
• 1 bunch of spring onions
• 1 clove(s) garlic
• 4 slices of breakfast bacon
• 2 tbsp olive oil
• some salt and pepper, colorful, from the mill
• 400 ml tomato sauce with herbs
• ½ bunch flat-leaf parsley
• e.g. Grana Padano, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Clean the mushrooms and cut into not too thick slices. Also clean the spring onions, rinse them, and cut them into not too coarse rings. Peel the garlic clove and dice finely. Cut the bacon into thirds and fry them in a large, non-stick pan without adding any fat until crispy. Then remove them from the pan, drain on kitchen paper, and keep warm. Heat the olive oil in the frying fat and sauté the mushroom slices together with the spring onion rings and the diced garlic. Season with a little salt and a few turns of freshly ground pepper. Then add the tomato sauce and simmer everything over low heat for a few minutes. Cook the fusilli in plenty of boiling, lightly salted water until al dente. Rinse the parsley, shake it dry, and chop the leaves. Once the fusilli are cooked, drain and serve on plates with the sauce. Spread the bacon over the top and serve sprinkled with chopped parsley and, if desired, some freshly grated Grana Padano.