Penne Pasta With Porcini Mushroom And Pancetta

Indulge in a delicious plate of Penne Pasta with Porcini Mushroom and Pancetta. Made with tender pasta tossed in earthy, aromatic porcini mushrooms and crispy, savory pancetta, every bite is rich, comforting, and full of flavor.

INGREDIENTS:

Dried Porcini

• 3 tbsp Olive Oil
• 2 tbsp Garlic, chopped
• 100 grams Pancetta
• 2 tbsp Butter
• 2 tbsp All-Purpose Flour
• A twig of Fresh Rosemary, chopped

Cooked Penne Pasta

• Porcini Stock
• 2 tbsp. Parmesan Cheese
• Salt & Pepper, to taste

PROCEDURE:

1. Soak dried porcini in 2 cups of hot water for 10 minutes.
2. Lift the porcini from the hot water and transfer it to a small bowl. Set it aside.
3. Reserve the porcini stock.
4. Chop soaked porcini coarsely.
5. Heat 2 tbsp. olive oil. Add the chopped garlic, pancetta, and porcini. Add 1 tbsp. more olive oil.
6. Remove this mixture from the pan.
7. Using the same pan, melt 2 tbsp butter and add 2 tbsp all-purpose flour. Stir to form a roux.
8. Add porcini stock. Keep whisking until smooth. Simmer for 3 minutes. Then put back the porcini mixture. Add chopped fresh rosemary.
9. Add the cooked penne pasta into the pan. Season it with salt and pepper. Pour in ¼ cup porcini stock and 2 tbsp parmesan cheese.
10. Transfer to a serving dish. Serve while hot.