Ingredients
- 3 spring onions
- 1 clove of garlic
- 100 g bacon
- 600 g mixed mushrooms (e.g., mushrooms, porcini mushrooms, chanterelles)
- 50 ml white wine
- 200 ml cream
- 100 ml vegetable broth
- 1 bunch flat leaf parsley
- salt, pepper
- 500 g tagliatelle (ribbon noodles)
- 50 g grated Parmesan
Preparation
1. Clean the spring onions and cut into fine rings. Peel and finely cut the garlic. Dice bacon. Clean the mushrooms, with a brush or cloth and quarter depending on the size.
2. Heat the small pot on highest level up to the roasting window, switch to medium level, roast the bacon cubes vigorously. Add onions and garlic and, gradually, the mushrooms, roast along with the mushrooms.
3. Deglaze with the wine, add the cream and broth and reduce for a few minutes.
4. Finely chop the parsley, add it to the sauce and season to taste.
5. Fill the large pot containing the NonSoloPasta insert with plenty of water, cover with lid and bring to a boil on highest level.
6. Switch to a low level and cook noodles until al dente (following the instructions on the package). Remove the NonSoloPasta insert from the pot, let drain.
7. Mix the drained tagliatelle with the mushroom ragout in the hot pot. Serve sprinkled with Parmesan.
Tip
- Add a teaspoon of salt to the pasta water for every 100 g of pasta.
This recipe has been tested and approved by AMC.
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