INGREDIENTS
3 oz
Pancetta
1 tsp
Basil, dried
1 handful
Basil, fresh leaves
1
Carrot, medium
2
stalks Celery
3 cups
Chickpeas, cooked
3 cloves
Garlic
1
Onion, medium
1/2 tsp
Oregano, dried
1/4 cup
Porcini mushrooms, dried
1 28 ounce can
San marzano tomatoes
1 lb
Pasta, dried
1/4 tsp
Red pepper flakes
1 pinch
Salt and black pepper
4 tbsp
Olive oil, extra virgin
1/2 cup
Light cream or half and half
1 handful
Parmesan cheese
1 cup
White wine, dry
1 cup
Water