Pasta with wild mushrooms in creamy sauce
2 servings
30 minutes
Pasta with forest mushrooms in creamy sauce is the embodiment of refined Italian gastronomy, where simplicity meets sophistication. Forest mushrooms, especially porcini, give the dish a rich aroma and deep flavor that is gently enveloped by cream. Bacon adds a light smoky note, while fresh basil highlights the spicy undertones. The fettuccine pasta absorbs the rich sauce, creating a perfect creamy texture. This dish symbolizes a cozy family dinner filled with warmth and forest aromas. It pairs perfectly with a glass of white wine and soft cheese, completing an Italian culinary symphony. Preparation requires patience and attention, but the reward is an unmatched taste worthy of the best restaurants in Tuscany.
1
Boil the frozen forest mushrooms (must include porcini) in slightly salted water for 5-7 minutes. Then separate the mushroom broth and transfer the mushrooms to a frying pan or saucepan.
- Wild mushroom mix: 200 g
2
In the obtained mushroom broth, boil the pasta almost to readiness. You can add a little bay leaf. Then drain the water through a colander.
- Fettuccine: 250 g
3
In a pan with boiled mushrooms, add some olive oil, diced bacon, and fry for 1-2 minutes. Pour in the cream and let all the ingredients mingle and simmer for a few more minutes.
- Bacon: 100 g
- Single cream 10% fat: 200 ml
4
Add chopped basil and a mixture of ground pepper. If the sauce seems too thin, you can add a little flour to thicken it.
- Basil: 1 bunch
- Mixed peppercorns (four peppers): to taste
- Wheat flour: pinch
5
Add the pasta from the strainer to the mushrooms, mix everything, and leave it on the heat for another 1-2 minutes.
- Fettuccine: 250 g
6
Before serving, you can sprinkle some grated Parmesan on top.
