
Ingredients
1 package of penne rigatti
100g of smoked bacon
2 leeks
100g of portobello mushrooms
1 onion
1 garlic clove
Parmesan cheese
10g of coarse salt per liter of water
Extra virgin olive oil
Salt and pepper to taste
Instructions
1
Boil in a pot the water with the coarse salt and cook the pasta as is indicated on the package.
2
Meanwhile cut the smoked bacon in strips, cut the onion in small dices, cut the leeks in diagonal and cut the mushrooms in quarters.
3
Sauté the onions In a frying pan with olive oil and garlic and when they are transparent add the mushrooms, season with salt and pepper. When they begin to brown remove them from the heat and set aside. In the same pan, over medium heat, brown the bacon. Once browned add the sautéed vegetables.
4
Strain the pasta and mix with the sautéed vegetables and a little of the cooking water. Stir until well blended.
5
Serve sprinkled with a little Parmesan cheese.
