Porcini linguine with bacon and mushrooms is a simple first course but with a strong and tasty flavor. In addition, the use of the special Centoni pasta format gives this sauce a distinctive tone that you will fall in love with.

Ingredients for 4 persons:

350 gr porcini mushroom linguine from Centoni

250 gr Champignon

100 g bacon diced or cut into strips

150ml Stage

Extra virgin olive oil

1 garlic clove

Salt

Parsley

To prepare linguine with porcini mushrooms with spack and mushrooms, first prepare the mushrooms. Wash them, remove the last part of the stem and cut them into cubes or thin slices. In the meantime, bring the water for the pasta to a boil in a large saucepan.

Place the mushrooms in a non-stick pan with a lid and cook in their own water over a low heat. After about ten minutes, remove the lid, let the water evaporate and add a splash of oil and a clove of garlic. Once the mushrooms are cooked, add the bacon and after a few minutes, the cream. Stir to combine the ingredients and thicken the sauce.

Drain the linguine with porcini mushrooms al dente and add them to the pan with the sauce, leave for a few minutes. At the end of cooking, add some chopped parsley if desired.



Serve hot.

Bon appetit!