Summary

Ingredients

• 500 g porcini mushrooms, fresh, cleaned
• 4 spring onions or 1 shallot
• 75 g bacon, smoked, or serrano or prosciutto crudo
• 4 stalks thyme
• salt and pepper
• 1 tablespoon oil
• 2 tablespoon flour, lightly heaped
• 150 ml white wine, dry
• 100 g whipped cream
• 300 ml vegetable stock
• 400 g taliatelle
• some lemon juice, to taste
• parsley

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Instructions

1. Cut the cleaned mushrooms into slices or pieces, clean and wash the spring onions and cut into rings (peel the shallot and finely dice), finely dice the bacon, wash the thyme and pluck from the stalk. Finely chop the parsley.
2. Cook the pasta in salted water until al dente.
3. Sear the bacon in a large pan, add the mushrooms and stir-fry vigorously for 3-4 minutes, 1 tablespoon. Add oil, season with salt and pepper. Fry the spring onions and thyme briefly, dust everything with flour, sweat, add the vegetable stock, white wine and cream, bring to the boil and reduce for approx. 5 minutes. Season to taste with salt, pepper and possibly lemon juice, do not let it boil anymore!
4. Arrange with the tagliatelle on a platter or on plates, sprinkle with parsley.