- Pappardelle (A20) – 200 g
- Forestière sauce (H13) – 150 g
- Meatballs – 3 pcs
- Brown mushrooms – 3 pcs
- Bacon – 20 g
- Chopped parsley – a pinch
- Butter – 1 knob
- Salt and pepper
- Slice the mushrooms and sauté them in a pan with butter until they are nicely browned.
- Do the same with the bacon. Set them aside.
- Warm the meatballs and Forestière sauce over low heat in a pan.
- Once the sauce and meatballs are heated through, add the finely chopped parsley to the sauce and season with salt and pepper.
- Cook the pappardelle in lightly salted boiling water for 75 seconds.
- Divide the pasta onto warm plates, add the meatballs and drizzle with the Forestière sauce. Garnish with the bacon and sautéed mushrooms.
Pappardelle
Forestière
