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Bucatini with mushrooms and bacon

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 4 PEOPLE

cream, 6,7 fl. oz
white wine. half a glass
parmesan
bucatini, 14,1
bacon – cut into thick slices, 5,3 oz
parsley
extra virgin olive oil
salt
pepper
200 g button mushrooms
1 small onion
2 tomatoes

PROCEDURE

For those who enjoy tasty dishes, this simple recipe doesn’t require much time and it can be enjoyed in every occasion. Take the mushrooms, wash them thoroughly and leave to drain. Take the tomatoes, wash them, cut them into cubes and mix with a little of chopped parsley. Take a pan, pour the oil, then add onion and bacon, both cut very finely.
When the bacon is cooked, add the mushrooms, and cook for about 10-15 minutes, until the cooking water is completely withdrawn. Pour in the tomatoes and the white wine, letting it evaporate. Finally, add the cream, stir well and let cook a few more minutes over low heat. Season with salt and pepper. In boiling salted water, previously heated and brought to a boil, cook the pasta. Drain when al dente, after about 9-10 minutes, and add to the sauce, mix thoroughly. Season with Parmesan cheese.
The ideal wine to accompany this dish is Custoza white, maybe in a menu with an appetizer of zucchini and ricotta pie.

Thanks to: Cucinare Funghi

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