With the beginning of fall, there is nothing better than a good dish that recalls the flavors and smells of this fascinating season.
For this recipe we have created a sauce based on browned bacon, fresh champignon mushrooms and all blended with red wine that gives a note of red-violet color to the pasta. We also made the dish even more interesting with a final sprinkling of chopped toasted hazelnuts. Spaghetti with red wine, mushrooms and pancetta (cured belly): Preparation:
30 minutes - Cooking:
20 minutes Difficulty:
Easy - Portions:
4 persons - Cost:
To prepare spaghetti with red wine, mushrooms and pancetta, first clean the champignon mushrooms by removing the final part of the stem, then wash them under running cold water to remove any residues of earth and cut them into slices. In a pan, pour the extra virgin olive oil (not too very much) and brown a whole clove of garlic. Next, add the smoked bacon cut into cubes, browning it too.
Remove the garlic and add the cut mushrooms. Cook them for 10 minutes over medium heat by covering with a lid. If necessary, add one or two tablespoons of water. If you use dried porcini mushrooms, soften them in hot water for 10 minutes before cooking them. While the mushrooms are cooking, heat the water to cook the spaghetti.
When the water starts to boil, throw the spaghetti and cook for 10 minutes. Meanwhile, uncover the pan with the mushrooms and lower the heat. Next, drain the spaghetti, keeping aside a little cooking water that you will need to sauté them.
Pour them into the pan with the mushrooms and pancetta then blend everything with the red wine (the spaghetti must take on color). Add salt and pepper. Sauté the pasta well for 2 minutes in the sauce and finally serve the spaghetti hot with a sprinkling of chopped hazelnuts. Buon appetito!
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