Three Cheese Tortellini With Porcini Mushrooms, Guanciale And Basilico Sauce

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For a quick and easy minute meal, try this three cheese mushroom and guanciale tortellini.

All you have to do is throw all your ingredients of Three Cheese Tortellini With Porcini Mushrooms, Guanciale And Basilico Sauce

  1. 340g Three Cheese Tortellini
  2. 1 jar Basilico pasta sauce
  3. 100g Guanciale, cut in 0.5 cm cubes
  4. 70ml extra virgin olive oil
  5. 200g button mushrooms, sliced
  6. 30g dried Porcini mushrooms
  7. 1 garlic clove, chopped
  8. 1/2 glass red wine
  9. 50g Pecorino cheese, grated
  10. 40g parsley, finely chopped
  11. Black pepper, to taste
  12. Rock salt for pasta water

The instruction how to make Three Cheese Tortellini With Porcini Mushrooms, Guanciale And Basilico Sauce

  1. In a large pot, bring plenty water to the boil. Once boiling, add rock salt. We recommend 7 grams per litre of water.
  2. Place dried Porcini mushrooms in a small bowl, cover with boiling water and leave for 5 minutes. Tip water, then replace with boiling water and leave for another 5 minutes.
  3. In a large fry pan, gently cook guanciale in Extra Virgin Olive oil until golden.
  4. Add garlic, button mushrooms and porcini mushrooms and soaking water to guanciale. Continue cooking until the porcini water has evaporated.
  5. Add the red wine and allow it to evaporate.
  6. Add the Barilla Basilico sauce to the fry pan, bring to a simmer and cook for one minute.
  7. Drop the Tortellini into the boiling water and stir. Cook as per the instructions on the pack.
  8. Drain the pasta two minutes before the suggested cooking time, saving half a cup of cooking water. Add Tortellini and cooking water to sauce and allow the pasta to finish cooking.
  9. Remove from the heat, then add cheese and parsley, and stir through.
  10. Serve with a drizzle of olive oil.

Nutritions of Three Cheese Tortellini With Porcini Mushrooms, Guanciale And Basilico Sauce

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