September 27, 2010

Pasta Conze





6 people
Preparation: 20’
Cooking Time: 30’
Difficulty: 1

·        3 tablespoons of extra virgin olive oil
·        1 onion finely chopped
·        120g of pancetta
·        1 cup of chicken broth (Bovril)
·        Sale & pepper
·        300g of portabella mushrooms
·        80g of butter
·        500g of farfalle/bowtie pasta
·        400g of peas
·        100g of parmigiano cheese


In a large saucepan, sauté the onions in the olive oil
Unite the cubed pancetta and brown well
Add the peas and let it flavour for a few minutes
Pour in the broth stirring well.
Add salt & pepper to taste and leave the sauce to simmer on low heat for about 20’
In a separate pan sauté the sliced mushrooms in 40g of butter over low heat for 20’ 
Cook the  pasta in salted water for the time recommended on the package
Once cooked al dente mix the pasta into the sauce adding the remaining butter and top it off with the cheese -- yum yum.
Serve and Enjoy!


2 comments:

  1. mmmm this looks so good. I'll have to try!

    ReplyDelete
  2. it's damn amazing! it is my, and pretty much everyone who tries it, favourite dish!

    ReplyDelete

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