Tagliatelle with sherry mushroom sauce

You already know that at BRA we have a certain weakness for pasta, we have taught you how to make fresh pasta at home, pasta with vegetables, our special recipe for tagliatelle carbonara... well, this week we are proposing a recipe from our land, with a variety of mushrooms and a good Sherry that will give our dish a unique touch.

Ingredients

For 2 persons:

  • 200 g tagliatelle
  • 25g pancetta
  • 1/2 onion
  • 1/2 carrot
  • 1/2 glass of meat broth or water
  • 1/2 glass of sherry wine
  • 75 g of mixed mushrooms
  • A splash of liquid cream (optional)
  • salt, black pepper
  • extra virgin olive oil

Preparation

  1. Pour a little oil into a low saucepan .
  2. Sauté the onion, carrot and bacon.
  3. Add the cleaned mushrooms and sauté them for a couple of minutes.
  4. Add the Sherry wine and raise the heat so that the alcohol evaporates, lower it and add the broth or water.
  5. Let cook over low heat for at least 20 minutes, until almost all the liquid is reduced. If we decide to add milk cream, we can do it now, a splash to give the sauce texture.
  6. Meanwhile, cook the pasta in plenty of salted water, al dente. Drain and mix with the sauce, season with salt and pepper and serve.

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