|300 g g||Italiamo Maccheroni al Feretto Italiamo Maccheroni al Feretto||
|500 g g||Italiamo Dried Porcini Mushrooms Italiamo Dried Porcini Mushrooms||
|50 g g||Italiamo Pecorino Romano DOP Italiamo Pecorino Romano DOP||
|4 tbsp tbsp||crème fraîche crème fraîche||
|1 tbsp tbsp||olive oil olive oil||
Mushroom and garlic pasta
Preparation time: 0:05 min
Make this creamy mushroom pasta dish on days when you need a big bowl of comfort.It’s easy to make and incredibly delicious. Buon appetite.
1.Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
2. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with 1tablespoon of olive oil, followed one minute later by the chopped mushrooms.
3. Season the mushrooms with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
4. Toss the drained pasta into the mushroom pan with a splash of the reserved cooking water.
5. Sprinkle in the Pecorino Romano DOP and stir in the crème fraiche, taste, then season with salt and pepper.