Porcini mushroom sauce with macaroni

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
3 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 10 g dried porcini
  • 200 g Mushrooms
  • 5 Stem(s) flat leaf parsley
  • 75 g Bacon or smoked streaky bacon (breakfast bacon in slices)
  • 7-10 Tbsp salt, pepper
  • 1 TABLESPOON Oil
  • 250 g Whipped cream
  • 400 g Macaroni

Directions

  1. 1

    Soak porcini mushrooms in 1⁄8 l warm water for at least 1 hour. Clean the mushrooms, wash if necessary, halve or quarter them. Wash parsley and shake dry. Cut the leaves into fine strips.

  2. 2

    Pour the porcini mushrooms into a sieve and collect the soaking water. Cut the bacon into fine strips and fry them crisply in a pan without fat, remove them. Heat the oil in the pan. Fry the mushrooms for 3-4 minutes until golden brown, remove.

  3. 3

    Season with salt and pepper.

  4. 4

    Bring 3-4 l salt water (approx. 1 teaspoon salt per litre) to the boil. Deglaze the meat with cream and porcini water and simmer for 5-10 minutes until thick.

  5. 5

    Cook the pasta in boiling salted water according to the instructions on the packet. Cut the porcini mushrooms into small pieces. Add bacon and mushrooms to the sauce and simmer a little longer. Season to taste with salt and pepper. Drain noodles and mix immediately into the sauce.