Penne alla Gigi (mushrooms, prosciutto, pancetta) recipe 4710 e1e91838-373e-4395-9530-1758d98d28f1 /media/vl0nz5e4/penne-alla-gigi.jpg Crazy Leeks Crazy Leeks 3/25/2019 8:14:10 a.m. 0 0 25 4 to 6 3 Plats principaux Comfort food Pastas Leeks
Penne alla Gigi (mushrooms, prosciutto, pancetta)

Penne alla Gigi (mushrooms, prosciutto, pancetta)

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10
15
4 to 6
No
Ingredients
  • 500 gr of penne pastas
  • 30 ml (2 tablespoons) of butter
  • One package (227 gr) of sliced white mushrooms
  • 100 gr of chopped or diced prosciutto
  • 100 gr of chopped or diced pancetta
  • 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
  • 1 chopped garlic clove
  • 30 to 60 ml (2 to 4 tablespoons) of cognac
  • 700 gr (about 2 1/4 cups) of tomato sauce
  • 250 ml (1 cup) of cream
  • Grated fresh parmesan up to taste
Preparation
Side-by-side mode
  • In a large pan, melt butter. Brown mushrooms until well browned. Season well then transfer in a bowl. Set aside.
  • In the same pan, a medium heat, brown pancetta, prosciutto and sliced leeks for about 5 minutes.
  • Add garlic and continue cooking 1 minute.
  • Deglaze with cognac. Scrape bottom of the pan with a wooden spoon then add mushrooms, cream and tomato sauce. Mix well then vring to a boil.
  • Low down heat then simmer, just the time to cook pastas.
  • In a large cauldron filled with salted water, cook pastas with instruction from the package. Drain then pour into sauce. Mix everything then serve with freshly grated parmesan cheese.

Penne alla Gigi (mushrooms, prosciutto, pancetta)

Ingredients
  • 500 gr of penne pastas
  • 30 ml (2 tablespoons) of butter
  • One package (227 gr) of sliced white mushrooms
  • 100 gr of chopped or diced prosciutto
  • 100 gr of chopped or diced pancetta
  • 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
  • 1 chopped garlic clove
  • 30 to 60 ml (2 to 4 tablespoons) of cognac
  • 700 gr (about 2 1/4 cups) of tomato sauce
  • 250 ml (1 cup) of cream
  • Grated fresh parmesan up to taste
Preparation
Side-by-side mode
  • In a large pan, melt butter. Brown mushrooms until well browned. Season well then transfer in a bowl. Set aside.
  • In the same pan, a medium heat, brown pancetta, prosciutto and sliced leeks for about 5 minutes.
  • Add garlic and continue cooking 1 minute.
  • Deglaze with cognac. Scrape bottom of the pan with a wooden spoon then add mushrooms, cream and tomato sauce. Mix well then vring to a boil.
  • Low down heat then simmer, just the time to cook pastas.
  • In a large cauldron filled with salted water, cook pastas with instruction from the package. Drain then pour into sauce. Mix everything then serve with freshly grated parmesan cheese.

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