Fri, 29 January 2021
Chef: Eoin Sheehan
Ingredients:
180g Penne Pasta
150g Dried Porcini mushrooms
1 Red Onion
150g Bacon
2 tbsp Tomato Paste
200ml Cream
Parsley
Fresh Parmesan Cheese
Method:
Bring a large pot of salted water to boil. Finely chop the onion and add it in a non-stick pan with the cubed bacon, fry for 2-3 minutes.
Meanwhile, chop all the mushrooms and then add them to the pan. Add also the tomato paste to caramelise. Cook for 4-5 minutes.
Toss the pasta in the boiling water and cook according to the package instructions (6min). Drain it 1-2 minutes before it’s ready to finish cooking in the sauce.
Add the cream to the sauce and a few tablespoons of the pasta water. Turn down the heat to low and simmer for 5-10 minutes.
Drain the cooked pasta and add it to the pan with the sauce to finish cooking and absorb all flavours.
Serve with freshly chopped parsley on top and some grated Parmesan cheese.
