Such an Italian classic, pasta served warmed in a creamy sauce, in this case accompanied by mushrooms, pancetta, shallots, parsley and garlic.
Ingredients:
|
Rule for 4 servings: |
| 1 package |
of tagliatelle |
| 4 handfuls |
of fresh harder mushrooms sliced |
| 1 handful |
pancetta cut into strips or cubes |
| 150 ml |
cream 30% or more |
|
| 2 pcs |
garlic cloves finely chopped |
| 1 pcs |
shallots finely chopped |
|
parsley finely chopped |
|
freshly ground black pepper |
|
olive oil |
|
parmesan |
|
water |
|
salt |
Procedure:
Cook the pasta in lightly salted water according to the package directions, so called. Let them drain
Prepare the cream-mushroom sauce; add finely chopped garlic and shallots to a pan with a little olive oil, sauté over medium heat, stirring occasionally
Make the cream-mushroom sauce./li>
Add the pancetta cut into strips or cubes, sauté everything again, add the mushrooms, slightly cover with water, add salt and pepper
Raise the heat under the pan, pour in the room temperature cream, add the uncut parsley, cook for 3 to 4 minutes until thickened
Taste, add salt and pepper if necessary
Taste, add salt and pepper if necessary/li>
At this stage, add the thoroughly drained pasta to the sauce, stir, and heat briefly
Serve individual portions on plates sprinkled with Parmesan cheese.
Recommendation:
Pastas prepared in this way are great when drizzled with truffle oil.