-400gr of FETTUCCINE WITH PORCINI MUSHROOMS
-DRY PORCINI MUSHROOMS
-2 LARGE POTATOES
-50gr of MAFALDA SEASONED COLONNATA BACON
-Salt to taste.
-EXTRA VIRGIN OLIVE OIL
In a pan, sauté a tablespoon of extra virgin olive oil with a little onion, add the diced potatoes, let them flavor and brown lightly, at this point add water to cover them and finish cooking when they are soft. Blend the mixture until you get a cream and set aside.
Brown the pancetta in a pan, set aside and in the same pan brown the porcini mushrooms, previously soaked in hot water.
Cook the fettuccine in plenty of salted water, toss with the mushroom cream and serve with the porcini mushrooms and pancetta.
One thing is certain, once tasted, even the most skeptical person adds Lardo di Colonnata to their list of favorite foods.