Garganelli pasta with bacon and mushrooms
Instructions
For the sauce: clean the mushrooms by removing earth from the stem, wash them under running water and cut them into thin slices.
Clean the leeks and cut into rings.
Add the leek and garlic peeled and lightly crushed in a saucepan and sauté with oil for a couple of minutes.
Slice the bacon quite often and cut into thin matchsticks.
Add speck in fried garlic and leeks and sauté for about 1 minute.
Add the sliced mushrooms to the pan of Bacon: salt and pepper lightly and cook the sauce for another 10 minutes.
To serve: chop the parsley.
Boil the garganelli for 5-6 minutes in salted boiling water until al dente, drain, pour into the pan with the sauce made with bacon.
Season well with grated Parmesan, sprinkle with chopped parsley and serve immediately.
Ingredients and dosing for 4 persons
- 280 g of type garganelli pasta
- For the gravy:
- 80 g of speck
- 160 g of mushrooms
- 40 g of leek
- 1 clove of garlic
- 10 g of parsley
- 2 tablespoons of olive oil extra virgin
- 40 g of grated parmesan cheese