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Pasta with fresh porcini mushrooms

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Ingredients for 4 servings:

  • 750 g porcini mushrooms, fresh
  • 200 g bacon, streaky
  • 2 small shallots
  • 500g spaghetti or tagliatelle
  • 4 sage leaves, fresh
  • 250 ml cream
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 clove(s) garlic

Instructions

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

so simple and so delicious

Clean the porcini mushrooms (do not wash them!) and slice them. Rub the peeled garlic clove into a deep pan. Add olive oil and sauté the finely chopped shallots. Dice the bacon, add it to the porcini mushrooms and a little butter, and fry until the mushrooms are lightly browned and the water has evaporated. Season with salt and pepper to taste. Briefly fry the thinly sliced ​​sage and pour in the cream. Simmer until the sauce has a slightly creamy consistency. Meanwhile, cook the spaghetti or tagliatelle and serve everything together. A dry white wine goes well with it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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