Tagli pasta à la carbonara with porcini mushrooms

Simple and fast lunch of fine taste ..

Preparation steps

I chop mushrooms, ham + bacon, shallots (or onions) and sauté for a few minutes in oil, add 1 dcl of vegetable soup stock (boiled vegetable cube for soup) and simmer on low heat for about 20 minutes, stirring occasionally.
Whip the cream with the egg yolk, add the lemon juice, freshly ground pepper and nutmeg, add salt as needed, mix with the mushrooms and cook for 2 minutes.
I immediately serve the cooked and drained pasta with a hot sauce sprinkled with parmesan leaves and fresh basil .. .. and that's it .. cool quickly and finely :)) Good I just wish you!
Served with zutanjka ..

Serving

When serving, you can add extra fresh egg yolk presented in the shell, which is mixed with hot paste and cream mushrooms.

Ingredients

50 dkgFresh tagliatelle .. or plain pasta .. spaghetti .. taglioline ..
40 dkgMushrooms or champignons
20 dkgPressed ham and (or just) bacon
2 headsButtercup or onion
3 dclCream
1/2Lemon
a pair of leaves or gratedParmesan
leafletsBasil
3 in spoonsOils
1 cubeFor soup ()
and more ..Freshly ground colorful pepper + nutmeg

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Rosa Cooking