Spaghetti with mushrooms and bacon

Spaghetti alle bosciaola

Ingredients 4 persons

(as main course)

400 grams of penne

2 tablespoons olive oil 1 teaspoon chili flakes (dry chilies)

200 grams smoked bacon (pancetta)

250 grams of mushrooms (possibly a little funghi porcini on top)

350-400 grams of passata (Mutti)

3 teaspoons dried rosemary

2 teaspoons dried thyme

Cooking pan and frying pan

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1. Prepare the water for the pasta, so it can come to a boil. Add salt when the water is boiling.

2. Heat the olive oil with the chilli flakes in the pan on not too high a heat and add the bacon. Fry until the fat becomes transparent. Remove from the pan and keep separate.

3. Fry the mushrooms in the fat. Add the passata and mix well. Let the tomatoes cook with a lid on the pan (against splashing) so that the sauce thickens. Add the rosemary and the thyme.

4. Meanwhile, cook the penne al dente (that's 1-2 minutes less than indicated on the packet: varies by type) and see below.

5. Stir the bacon back into the tomato sauce with the mushrooms.

6. When the penne are al dente: drain and add to the sauce.

7. Note: with this pasta, no parmesan or other cheese is given over it.

👉🏽 Cooking pasta: When the water for the pasta boils, only then add salt. Then add the pasta and let the water boil again. Stir the pasta well, turn off the heat and put the lid on the pan. From the moment the water returns to a boil, keep the cooking time at -2 minutes. In between, stir the pasta vigorously so it doesn't stick. Then just drain. The advantage is that the pasta never sticks to the bottom of the pan.