Penne alla Gigi (mushrooms, prosciutto, pancetta)
10
15
4 to 6
No
Ingredients
- 500 gr of penne pastas
- 30 ml (2 tablespoons) of butter
- One package (227 gr) of sliced white mushrooms
- 100 gr of chopped or diced prosciutto
- 100 gr of chopped or diced pancetta
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1 chopped garlic clove
- 30 to 60 ml (2 to 4 tablespoons) of cognac
- 700 gr (about 2 1/4 cups) of tomato sauce
- 250 ml (1 cup) of cream
- Grated fresh parmesan up to taste
Preparation
Side-by-side mode
- In a large pan, melt butter. Brown mushrooms until well browned. Season well then transfer in a bowl. Set aside.
- In the same pan, a medium heat, brown pancetta, prosciutto and sliced leeks for about 5 minutes.
- Add garlic and continue cooking 1 minute.
- Deglaze with cognac. Scrape bottom of the pan with a wooden spoon then add mushrooms, cream and tomato sauce. Mix well then vring to a boil.
- Low down heat then simmer, just the time to cook pastas.
- In a large cauldron filled with salted water, cook pastas with instruction from the package. Drain then pour into sauce. Mix everything then serve with freshly grated parmesan cheese.
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