Paglia e Fieno with bacon, peas and mushrooms

Ingredients for 4 servings:

• 300 g fettuccine
• 200 g peas, frozen
• 200 g breakfast bacon, cut into strips
• 6 g porcini mushrooms, dried, soaked in 2 tbsp water
• 200 g mushrooms, sliced
• 1 garlic clove(s), crushed
• 1 tsp black pepper from the mill
• 1 bunch parsley, flat, chopped
• 600 ml cream
• Parmesan, freshly grated

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

hearty pasta dish from Italy

Boil the peas in a large pot of salted water until soft. Remove with a slotted spoon and set aside. Reserve the cooking liquid. Fry the bacon strips in the fat until crispy. Squeeze out the porcini mushrooms, finely chop them, and add them to the pot with the remaining soaking liquid and the mushrooms. Stir in the garlic and pepper and cook briefly. Mix in the parsley and cook for 30 seconds. Pour in the cream and bring to a boil, stirring constantly. Simmer for 5 to 8 minutes, or until thickened. Add the fettuccine to the boiling pea liquid. Drain the pasta, cooked al dente, and transfer to a large bowl. Mix in the sauce and serve with the grated Parmesan cheese.