Mushroom and bacon pasta
The bacon is cooked slowly over low heat to prevent burning.
How to make it
1
Chop the mushrooms into 5mm wide thin slices and finely chop the bacon.
2
Boil the spaghetti in a slightly firm al dente.
3
While boiling the spaghetti, put A in a frying pan and heat over high heat, then turn low heat until the garlic is boiling and fry until golden brown.
4
Add the bacon and stir-fry slowly over low heat, then add mushrooms and parsley (1 tsp) and fry.
5
Add white wine, salt, coarsely brothed black pepper, and spaghetti boiled soup (about 130ml) and simmer.
6
Add the boiled spaghetti to a frying pan, add olive oil (1 tablespoon) and Parmesan cheese, and mix well.
7
Place on a plate and sprinkle the rest of the parsley and you're done.
Materials 1 person
-
- mushroom
- 7
-
- bacon
- 30g
-
- Mince parsley
- 2 tsp
-
- White wine
- 50ml
-
- salt
- One Pick
-
- Coarsely smelt black pepper
- A little
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Parmesan cheese
- 3/2 tbsp
-
[A]
- Chop garlic
- 1 piece
-
-
Olive Oil
Ardoino Extra Virgin
- 3/2 tbsp
-
Olive Oil
-
[Boil spaghetti]
- Spaghettidi Czech No.10 Federini used
- 80g
-
- Used in boiling water
- 3000ml
-
- 1% salt content of salted
- 30g
[PR]
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