Massa
2 litros de água fervente
Sal a gosto
250 g of macarrão farfalle grano duro
2 colheres (soup) of Soybean Soybean Oil(30 ml)
Molho de cogumelos
.3 colheres (soup) of Soya Soybean Oil (45 ml)
½ xícara (chá) de bacon em cubos pequenos (100 g)
200 g fresh rolled Paris cogumelo
200 g of fresh Portobello cogumelo laminated
1 chopped onion em cubos pequenos (100 g)
2 dentes de alho picado (30 g)
Sálvia fresca a gosto
1 unit of creme de leite UHT (200 g)
½ xícara (chá) de água (125 ml)
1 xícara (chá) of finely grated parmesan cheese (100 g)
Salsa picada a gosto
Sal a gosto
Pimenta do reino a gosto
Finalização
.Lascas de queijo parmesão
Masta: andcook the farfalle pasta in boiling salted water. Drain and rinse in cold water, coat with Soya Soya Oil and set aside.
Mushroom sauce: cwith the Soya Soya Oilbrown the diced bacon well, add the mushrooms and let them fry on both sides.
Add the onion, when it is translucent sauté the garlic and sage leaves.
Add the cream, water, finely grated Parmesan and chopped parsley, mix until thick. Turn off the heat and adjust the salt and pepper.
Finishing: wrap the cooked pasta with the sauce and serve with shavings of parmesan.
