- 1 clove of garlic
- 1 handful of fresh parsley
- 80 gr. pancetta
- 20g dried porcini mushrooms
- 80 gr. butter
- 2 tbs.Extra virgin olive oil
- 1 glass white wine
- salt & pepper
- 100g cream
Chop the garlic and parsley.
Cut the pancetta in cubes or small slices.
Soak the dried porcini mushrooms in warm water for 20 minutes, then drain them keeping their water aside. Chop them.
Gently fry garlic, parsley and pancetta in the butter and oil.
Add the mushrooms , add a glass of wine and when it evaporates add the liquid of the mushroom, salt and pepper.
Cook for 20 minutes over a low flame.
Add the cream and cook for another 2 minutes, without boiling it.
It’s possible to avoid the pancetta.
If you want to avoid the cream you can ,instead, add some of the water where the pasta is cooking
Serve with the pasta,or as a crostini sauce.
Serve also with grilled chicken breast or steak.