Ribbon noodles with bacon, peas and mushrooms in cream sauce

Name: Ribbon noodles with bacon, peas and mushrooms in cream sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 6 g dried porcini; 100 g streaky smoked bacon; 200 g Mushrooms; 1 Garlic clove; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 250 g Whipped cream; 7-10 Tbsp Salt; 400 g ribbon noodles; 200 g frozen peas; 1 collar Parsley

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

6 g dried porcini
100 g streaky smoked bacon
200 g Mushrooms
1 Garlic clove
1 TABLESPOON Oil
7-10 Tbsp Pepper
250 g Whipped cream
7-10 Tbsp Salt
400 g ribbon noodles
200 g frozen peas
1 collar Parsley

Directions

1
Soak porcini mushrooms in 2-3 tablespoons of water. Cut bacon into thin strips. Clean and slice the mushrooms. Peel garlic and chop finely. Heat oil in a pot. Fry bacon in it until crispy.
2
Add garlic and mushrooms and fry briefly. Add porcini mushrooms with the liquid and bring to the boil. Season with pepper. Add cream and bring to the boil while stirring. Let it boil down until the sauce is a bit thick. Season to taste with salt and pepper. Meanwhile cook the noodles in boiling salted water for about 10 minutes. Add peas for the last 5 minutes. Wash parsley, dab dry and chop finely. Drain noodles and mix with the sauce. Fold in parsley.
3
Season to taste with salt and pepper. Meanwhile cook the noodles in boiling salted water for about 10 minutes. Add peas for the last 5 minutes. Wash parsley, dab dry and chop finely. Drain noodles and mix with the sauce. Fold in parsley. Arrange on plates and garnish with parsley. Serve with fresh Parmesan cheese