Egg Lasagnette Umbre

  • 1


  • 320 g Lasagnette n° 102 all’uovo
  • 1 small black truffle
  • 400 g fresh mushrooms
  • 100 g smoked bacon
  • 3 clove garlic
  • 1 Chilli
  • 2 tbsp grated Pecorino cheese
  • 50 g Butter
  • salt and pepper
Lasagnette n° 102 all’uovo


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.