Tweed Real Food
250g Farfalle bowtie pasta
200g mushrooms, sliced lengthways
1 medium-large brown onion, diced
100g parmesan, grated
200g pure cream or smooth ricotta
2-3 fresh garlic cloves, crushed
1 large handful fresh continental parsley, finely chopped
Cracked black pepper
Optional: 300g diced bacon or pancetta fried until crispy and stirred through with the pasta
Bring a large pot of water to the boil, add a handful of salt and cook pasta until al dente, approx 8 - 10 minutes, drain well and set aside.
Meanwhile, Using alarge fry pan or pot (large enough to fit the cooked pasta) heatover medium -high, melt half of the butter, add onion and cook stirring for 5-8 minutes until it starts to become clear and soft.
Add the rest of the butter, crushed garlic and cook for 1 minute. Add the mushrooms and cook for 4 minutes, as they begin to soften season with Wild Porcini Salt.
Combine the pasta with the mushroom mixture, fold through the cream or ricotta and sprinkle generously with parmesan.
Season heavily with cracked black pepper and garnish with fresh parsley.
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