Penne boscaiola
Instructions
Put to fire the pot with salted water and bring to a boil.
Meanwhile, scrape well the mushrooms and wipe them with a damp cloth without washing them, then cut them into thin slices.
Finely chequered pancetta and chopped ham into strips.
Place in a pan (wide enough to hold the pasta when it is cooked) the oil, butter and onion coarsely; Let it just toast, then add the bacon and ham.
Let it cook for a few minutes, then throw in the mushrooms.
Add salt and cook moderatissima flame for a quarter of an hour.
Meanwhile, the water will come to a boil; throw the pasta and cook quite al dente.
Drain and reflect in the bowl of mushrooms, stirring a few times.
Then add the cream, stir constantly for a long time keeping the dough on low flame fire and, finally, add the Parmesan, stirring even for a moment so that the cheese mixes well with all other ingredients.
Remove from heat and bring to the table piping hot in the same pan with another Parmesan separately.
Ingredients and dosing for 4 persons
- 400 g of type pasta penne
- 400 cl of water
- Salt
- 50 g of bacon
- 50 g of ham
- 500 g of mushrooms
- 3 tablespoons of olive oil
- == 1 small onion
- 30 g of butter
- 1 glass of cream
- 50 g of grated parmesan cheese