Ribbon noodles with mushroom cream sauce

Name: Ribbon noodles with mushroom cream sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 300 g Mushrooms; 1 package (130 g) Pancetta Dolce (diced bacon); 25 g Butter or margarine; 25 g Flour; 300 ml Vegetable broth (instant); 200 g Whipped cream; 400 g Tagliatelle (Italian ribbon noodles); 1 collar Parsley; 40 g Parmesan cheese

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
300 g Mushrooms
1 package (130 g) Pancetta Dolce (diced bacon)
25 g Butter or margarine
25 g Flour
300 ml Vegetable broth (instant)
200 g Whipped cream
400 g Tagliatelle (Italian ribbon noodles)
1 collar Parsley
40 g Parmesan cheese

Directions

1
Peel and finely chop the onion. Clean the mushrooms, possibly wash and halve them. Leave bacon in a large pan until crispy. Add onion and mushrooms and fry well. Add fat and let it melt in the pan.
2
Dust with flour and sweat it. While stirring, deglaze with stock and cream. Simmer for 5 minutes. In the meantime prepare noodles in boiling salted water according to package instructions. Wash parsley and shake dry.
3
Pluck leaves from the stems, except for a few for garnishing, and chop finely. Slice parmesan. Drain the pasta and let it drain. Add pasta and parsley to the sauce and sprinkle with parmesan.
4
Garnish with remaining parsley.