Pappardelle with bacon, mushrooms and potatoes
Instructions
Peel, chop the onion and a clove of garlic and sauté in a large pan with 30 g of butter and 4 tablespoons of olive oil.
Wash and peel the potatoes, cut them into cubes and brown them in the sauce, bright flame for a few minutes.
Add potato fungus, do stand for 2-3 minutes then add a glass of dry white wine.
Let it evaporate, then add 20 cl of broth that has been melted a tablespoon of tomato paste, a nut with mushrooms and a sprinkle of pepper.
Cook until the mushrooms and potatoes are tender.
Meanwhile, boil the noodles al dente.
When the mushrooms and potatoes are cooked, add the bacon cut into strips and season with salt.
Drain the pasta and spadellarla for a few minutes in the dressing; Finally finish with chopped parsley, a drizzle of raw oil and serve immediately.
Ingredients and dosing for 6 persons
- 500 g of type pasta pappardelle
- 300 g of mixed frozen mushrooms
- 300 g of potatoes
- 100 g of speck
- 70 g of onion
- 1 clove of garlic
- 1 sprig of parsley
- Tomato paste
- 30 g of butter
- 1 mushroom nut
- 20 cl of broth
- 1 glass dry white wine
- Olive oil extra virgin
- Salt
- 1 sprinkle of pepper