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- 400 g Mafaldine of Gragnano IGP
- 150 g Porcini mushrooms
- 10 walnuts
- 50 g pancetta
- Grana Padano (as required)
- 10 g stale bread
- Montoro onion (as required)
- Parsley (as required)
- Salt (as required)
- Extra virgin olive oil (as required)
Brown pancetta in extra virgin olive oil then add the mushrooms cut into chunks. Meanwhile, prepare the cream of walnuts: blanch the walnuts and put them in a blender with Grana Padano, the extra virgin olive oil, the stale bread previously soaked in water and then wrung out and a pinch of salt. Blend the mixture until it becomes a cream.
Cook Mafaldine in boiling salted water and before turning off the heat pick up a bit of water from the pasta and add it to the cream of walnuts.
Drain the pasta and add to the pan with pancetta and the mushrooms, add the walnut cream and decorate with parsley, serve hot.