Mushrooms and Bacon Pappardelle
This Creamy Mushroom and Bacon pasta recipe is an easy to make weeknight meal and incredibly delicious! You won't want to stop eating it!
Servings: 4 people
Ingredients
- 250 gr. Pappardelle
- 30 gr. mixed dried mushrooms
- 1 small onion
- 1 carrot
- ½ celery rib
- 80 gr. smoked bacon sliced
- fresh parsley chopped
- 3 tablespoon olive oil
- salt and pepper
Instructions
- Soak the mushrooms in lukewarm water.
- Peel and dice both the onion and the carrot, then cut the celery as well. Slice the bacon into small pieces. Drain the mushrooms, keeping the water aside, and cut them into small pieces.
- Fry the vegetables with the oil and the bacon, add the mushrooms and cook for about 15 minutes, adding the mushrooms water kept aside.
- Meanwhile, put 3 liters of water on the heat, once boiling add the coarse salt and the pappardelle. Drain the pappardelle al dente, then transfer to the pan with the sauce and let it flavor for a few seconds.
- Sprinkle with a grind of pepper, parsley and serve immediately.
Notes
- Pappardelle: tagliatelle and tagliolini also work well.
- Mixed dried mushrooms: It's important to choose quality mushrooms
- Bacon: add flavor to the pasta, I use high quality smoked bacon
- Parsley: fresh is best