Tagliatelle alla Castellana (pork, mushrooms and cream)
14oz Garofalo tagliatelle
3.5oz pork fillet
2.5oz smoked bacon
4.23 porcini mushrooms
1 small onion
1 clove of garlic
7oz fresh liquid cream
Salt to taste
Pepper to taste
- 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 mixture, season with salt and pepper, and cook for a few minutes.
- At this point, add the liquid cream and continue cooking for 10 minutes.
- Cook the tagliatelle in plenty of salted water for the time indicated on the packet, drain and add them to the sauce, stirring for a few minutes.