Tuttobosco farrine with bacon sauce, porcini mushrooms, chanterelles and yellow chanterelles

250 g flours “Aldo's Pasta”

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  • 30 g EVO oil
  • 40 g shallots
  • 10 g garlic
  • 60 g pork cheek
  • 300 g fresh porcini mushrooms (Boletus edulis)
  • 200 g chanterelle mushrooms
  • 100g yellow chanterelle mushrooms (Cantharellus cibarius)
  • 2 g fresh chilli
  • 30 g cream butter
  • 30 g Parmesan cheese
  • 20 g chopped parsley






15 Minutes


4 Guests


Cut the garlic and shallot into brunoise. Cut the guanciale into thin strips. Heat the oil in a pan and gently brown the shallots and garlic. Add the bacon and leave to dry. Add the porcini mushrooms, chanterelles and chanterelles in the order. Season with salt and ground pepper. Enhance with the chopped fresh chilli. Cook over medium heat and bring to the boil.

Cook the flours in plenty of salted water, taking care to mix the pasta only when it starts boiling again. Cook for 4 minutes and drain. Risotto them in the sauce, adding a little cooking water if necessary. Complete by stirring in a knob of butter, Parmesan and parsley.

Chef Giorgio Nardelli

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