Ingredients
400g Garofalo tagliatelle- 100g pork fillet
- 70g smoked bacon
- 60g butter
- 120g porcini mushrooms
- 1 small onion
- 1 clove of garlic
- 200ml fresh cream
- Salt to taste
- Pepper to taste
Tagliatelle alla castellana (pork, mushrooms and cream)
In a large frying pan, brown the finely chopped garlic and onion in the butter. Cut the pork fillet and the bacon into thin strips and add them to the pan. Thoroughly clean the porcini with a damp cloth, cut them into slices and add them to the pan. Season all with salt and pepper, and cook for a few minutes. At this point, add the cream and continue cooking for 10 minutes. Cook the tagliatelle in plenty of salted water for the time indicated on the pack and once cooked, drain and add to the sauce, stirring well for a few minutes.
Preparation
1
In a large frying pan, brown the finely chopped garlic and onion in the butter. Cut the pork fillet and the bacon into thin strips and add them to the pan. Thoroughly clean the porcini with a damp cloth, cut them into slices and add them to the pan. Season all with salt and pepper, and cook for a few minutes. At this point, add the cream and continue cooking for 10 minutes. Cook the tagliatelle in plenty of salted water for the time indicated on the pack and once cooked, drain and add to the sauce, stirring well for a few minutes.