INGREDIENTS
30 gs
porcini mushrooms
180 mls
wine
6 slices
bacon
450 gs
cultivated and mushrooms
1 serving
olive oil
1 medium
onion
3 medium cloves
garlic
1 tsp
thyme leaves
1 serving
kosher salt and pepper
28 oz
canned tomatoes
450 gs
tubular pasta
180 mls
heavy cream
1/4 cup
parsley leaves and tender stems
30 gs
parmigiano-reggiano cheese