Spaghetti with Mushroom and Bacon Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti
- 15 g porcini mushrooms, dried
- 0.38 liters lukewarm water
- 100 g bacon, mixed
- 125 ml meat stock
- 2 tablespoon sour cream
- 5 tablespoon sauce thickener
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in hot, salted water.
- In the meantime, soak the mushrooms in a good 3/8 l of lukewarm water. Meanwhile, dice the bacon and fry until crispy. Drain the mushrooms while collecting the stock.
- Briefly sweat the mushrooms. Deglaze with mushroom water and broth. Simmer for 5 minutes. Stir in sour cream and bacon cubes, bind with sauce binder if necessary. To taste.
- Serve with the spaghetti.
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