Summary

Ingredients

• 500 g ribbon noodles
• 100 g butter, mararine or oil
• 300 g pork fillet (s) (alternatively boiled ham), cut into strips
• 150 g pork belly, lean, cut into strips
• 250 g mushrooms, fresh, cut
• 1 onion (s), chopped
• 2 clove (s) garlic, chopped
• 125 ml white wine
• 1 cup cream (approx. 200 g)
• 1 small Glass cognac
• salt and pepper
• 2 tablespoon parsley, chopped

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Instructions

1. Fry the onion cubes and the garlic cubes in the fat very lightly, add the fillet cut into fine strips and the bacon, also cut into strips, and fry with them. Then add the cut mushrooms and deglaze with cognac. Also add the white wine and let everything steep for about 5 - 8 minutes. Finally stir in the cream, bring to the boil again and season with salt, pepper and parsley.
2. In the meantime, cook the noodles al dente, drain and mix into the sauce while hot.
3. Mixing pasta and sauce is only recommended for a small number of people per meal. Otherwise it is better to serve the pasta and sauce separately.