Porcini mushroom sauce with macaroni

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

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.