A recipe that I made a few months ago with a delicious cheese received directly from a mountain region. I think it is now time to publish it, as it is well-suited for this season.
Cook the pasta "al dente" in a large pot according to the time indicated on the package. Drain, rinse under cold water, drain again, and set aside covered.
Rinse the mushrooms and drain them.
Grill the slices of bacon in a pan without any fat, cut them into pieces, and set aside on paper towels.
In the same pan, heat some olive oil, add the chopped shallot and the mushrooms. Sauté for a few minutes.
Add the bacon, chunks of cheese, and a little liquid cream, lightly salt and pepper. Add the chopped parsley. Mix and let simmer until the cheese is melted.
To finish, arrange the pasta in a lightly oiled baking dish and fill them with the mixture. Place in the oven for a few minutes to heat everything through and serve immediately.
0 servings
2
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