Egg Lasagnette Umbre

  • 1
    Difficulty


Preparation

Make a mix with chopped bacon, the peeled garlic and the chilli. Once rinsed and dried, chop the mushrooms and add them to the bacon mix with a pinch of salt and simmer over a low heat.Cook the pasta in a big saucepan with boiling salted water, drain it and toss it in a large tureen. Mix it with the sauce and fold it in well, add a sprinkle of grated pecorino and pepper, just a final touch of sliced truffle and serve immediately.