John Myers
Contents
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Ingredients
- 1 Onion
- 500 g Mushrooms
- Olive oil
- Salt
- Pepper from the grinder
- Worcestershire sauce
- 2 shot Apple juice
- 1 cups Sour cream
- 60 g Yogurt
- 2 tsp Porcini mushrooms, dried, ground
- 1 tsp Dried wild garlic
- 1 tsp Honey
- Garlic green
- 250 g Spaghetti
- 1 Knife point Smoked peppers
- 1 tsp Flour
- 100 g Pork belly
- 1 tsp Butter
- 200 ml Broth
Instructions
- Peel and finely chop the onion - cut the mushrooms into thin slices and sauté both with olive oil and a little butter. Add flour, paprika powder, porcini mushrooms and pepper and roast with it.
- Cut the bacon into thin strips, add with honey and roast. Deglaze with apple juice and pour stock, yoghurt and sour cream on top - bring to the boil.
- In the meantime, add pasta water and cook the spaghetti al dente.
- Add some of the pasta water to bind with the sauce. Season with wild garlic, garlic greens, salt and pepper.
Nutrition
Serving: 100gCalories: 184kcalCarbohydrates: 16.8gProtein: 6.8gFat: 9.9g
