Ingredients:
-3 / 4 box of linguini
-About 250 ml of choice wild mushrooms (portobello, oyster)
-About 250 ml cream 15% (cooked)
-150 to 200 ml of dried tomatoes
-150 to 200 ml of shallots
-150 g pancetta (I used bacon)
-5 ml crushed garlic
-Approximately 45 ml grated Parmesan
-Pepper to taste Basil leaves
-
Method:
- Cut the mushrooms into strips. Cut the pancetta into cubes. Cut dried tomatoes into pieces. Finely chop shallots .- In a skillet, cook the pancetta until crisp. Add mushrooms and stir (add more sensitive to the very end). Add shallots and sundried tomatoes. Finish with more mushrooms if you avez.Ajouter garlic. - Deglaze with the cream Add the Parmesan and pepper and simmer .- Pour sauce over pasta that has cooked and oiled. Add a little parmesan and some basil leaves. Serve immediately.
Source: Nicolas Moreau
-3 / 4 box of linguini
-About 250 ml of choice wild mushrooms (portobello, oyster)
-About 250 ml cream 15% (cooked)
-150 to 200 ml of dried tomatoes
-150 to 200 ml of shallots
-150 g pancetta (I used bacon)
-5 ml crushed garlic
-Approximately 45 ml grated Parmesan
-Pepper to taste Basil leaves
-
Method:
- Cut the mushrooms into strips. Cut the pancetta into cubes. Cut dried tomatoes into pieces. Finely chop shallots .- In a skillet, cook the pancetta until crisp. Add mushrooms and stir (add more sensitive to the very end). Add shallots and sundried tomatoes. Finish with more mushrooms if you avez.Ajouter garlic. - Deglaze with the cream Add the Parmesan and pepper and simmer .- Pour sauce over pasta that has cooked and oiled. Add a little parmesan and some basil leaves. Serve immediately.
Source: Nicolas Moreau
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