Tagliatelle with dried Porcini mushrooms and crispy bacon
The top quality ingredients are the real protagonists of this dish with classic flavors and aromas.
- 320 g of fresh egg tagliatelle
- 3 tablespoons olive oil (about 45 ml)
- 1 clove of garlic
- 150 g of smoked bacon cubes
- 60 g of dried Versilfood Porcini Mushrooms
- Salt and pepper to taste
- 50 ml of white wine
Start by rehydrating the Porcini mushrooms in cold water for 20 min, then drain, pat gently, cut and set aside.
Heat 3 tablespoons of oil in a pan and add a whole clove of garlic, which you will remove later.
Add the dried rehydrated Porcini mushrooms and let them flavor well and cook them until tender: it will take about 6 minutes.
In a separate pan, heat the bacon without any seasoning and keep it warm for later.
Meanwhile, heat the water for the pasta and salt it. Dip the fresh egg tagliatelle and cook them according to the times indicated.
Drain the pasta and add it to the porcini mushroom sauce, adding your crispy bacon.
Serve and enjoy your first autumn dish.