Easy45 minutes
4 people
Method for preparing the recipe: Pour the cream and Parmesan cheese into a saucepan and place the saucepan in a larger pan filled with water. Place both pans on the stove and cook in a bain-marie, stirring occasionally with a whisk, until the mixture is creamy and lump-free. Take the garlic and heat two generous tablespoons of oil in a pan, sauté over low heat for one minute, add the previously cleaned and sliced porcini mushrooms and sauté over high heat for about 5 minutes.
Add the wine, cover the pan with a lid, season with salt and black pepper, and sprinkle the sauce with a handful of chopped parsley. Heat a non-stick pan, add the Guanciale Cubetti Beretta cook for a few minutes. Remove from the heat and add to the porcini mushrooms.
Heat a pan with a drizzle of oil and sauté the porcini mushroom caps for a couple of minutes on each side, season with salt and set aside. Bring a pot of water to a boil, season with salt and cook the spaghetti for about 4 minutes. Drain the pasta and add to the porcini sauce, stirring over high heat for a couple of minutes, adding cooking water if necessary.
Heat the Parmesan cream and pour a ladleful into a bowl. Use a large fork to form a nest with the spaghetti alla chitarra and place it in the center of the cream. Add a tablespoon of mushroom sauce, the cubetti guanciale cubetti half a porcini mushroom cap. If you liked this recipe with cooked ham, share it, use #FratelliBeretta, and tag @fratelli_beretta.
Enjoy your meal!
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60 minutes
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