Spaghetti with mushroom-cream, peas and bacon

Name: Spaghetti with mushroom-cream, peas and bacon
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 25 g dried porcini; 150 g Mushrooms; 75 g Bacon; 400 g Spaghetti; 7-10 Tbsp Salt; 30 g clarified butter; 30 g Flour; 125 g Whipped cream; 100 g frozen peas; 7-10 Tbsp Pepper; 7-10 Tbsp Oregano

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

25 g dried porcini
150 g Mushrooms
75 g Bacon
400 g Spaghetti
7-10 Tbsp Salt
30 g clarified butter
30 g Flour
125 g Whipped cream
100 g frozen peas
7-10 Tbsp Pepper
7-10 Tbsp Oregano

Directions

1
Soak the porcini mushrooms in about 500 ml of boiling water for about 10 minutes. Clean and shine the mushrooms. Cut bacon into pieces. Prepare pasta in boiling salted water according to package instructions.
2
Heat the lard in a pot. Leave the bacon in it until crispy. Drain the porcini and collect the soaking water. Take out bacon and let it drain on kitchen paper. Cut the porcini a little smaller if necessary.
3
Add the mushrooms and porcini to the pot and fry over a low heat for 2-3 minutes. Dust mushrooms with flour and sauté. Deglaze with cream and porcini stock. Add peas, bring to the boil while stirring and simmer for 2-3 minutes.
4
Season to taste with salt and pepper. Drain the pasta, arrange with sauce and bacon on preheated plates. Garnish with oregano.