PENNE ALLA BOSCAIOLA

Preparation · Penne Rigate: 320 g
· Porcini Mushrooms: 400 g
· Smoked Pancetta: 200 g
· Tomato Passata: 400 g
· White Onions: 60 g
· Fresh Liquid Cream: 30 g
· Extra Virgin Olive Oil "Il Cavallino Special Edition": 40 g
· Parsley: to taste
· Fine Salt: to taste
· Black Pepper: to taste

To prepare "Penne alla Boscaiola," start by cleaning the mushrooms. Remove any excess dirt using a knife and then wipe them with a slightly damp cloth. Next, slice the mushrooms into roughly half-centimeter thick slices.
Bring a pot of salted water to a boil for cooking the pasta. Meanwhile, prepare the pancetta by slicing it and cutting it into cubes about half a centimeter in size. Heat the olive oil in a pan and fry the smoked pancetta over high heat, stirring frequently. This should take just a few minutes, and then you can set it aside.
Peel and finely chop an onion. Using the same pan where you sautéed the pancetta, add the chopped onion and let it soften for just a moment before adding the porcini mushrooms. Sauté them for about 5 minutes, stirring occasionally.
Add the tomato passata and cook over low heat for about 5-10 minutes. Once it has thickened, add the reserved pancetta and cook for an additional 5 minutes. In the meantime, start cooking the pasta, which should be cooked until it's al dente.
With the heat still on low, add the cream to the sauce and stir to combine. Chop the fresh parsley and finish your dish by draining the penne directly into the pan. Mix everything together, season with chopped parsley and a sprinkle of black pepper (and salt if needed) to taste. Allow it to meld for a moment, and your "Penne alla Boscaiola" is ready to be served.