Mezzi rigatoni speck e porcini

Ingredients

• 350 g mezzi rigatoni dei Campi
• 2 or 3 porcini mushrooms
• 1 thick slice speck
• 1/2 onion
• Butter
• Salt and pepper
• Wild fennel

Instructions

Pile the mushrooms and slice them thinly (about 2-3 millimeters). Dice the speck into cubes and lightly brown them in a small amount of butter, then add the mushrooms and cook over high heat, stirring often. Cook the Gragnano pasta in plenty of salted water until al dente, drain them, and add them to the pan with the mushrooms with a touch more butter. Finish the dish off with some fresh ground pepper and a sprinkling of wild fennel.

Difficulty Level: easy Appreciation: Time for preparation: 15 minutes Cooking time: 15 minutes Share: 4 persons