Spaghetti boscayola with truffle salsa

  • Time 25 minutes
  • Servings 2 People
  • 1 Break the mushrooms on the top shelf of the fridge during the night. If there's no time for this, you can put them in a hermetically sealed bag and put them under tight cold water.
  • 2 Take off the meat with the pork bone and cut it.
  • 3 Screw the side of the knife and cut the middle.
  • 4 Steal olive butter in the stadium and put it in the middle bits of mushrooms and burn it all down to the golden crust.
  • 5 Add the floor tomatoes of worms, meat, garlic and half of the thymyan leaves, reduce the fire and fire on the middle light, laughing about 3 minutes, then add white dry wine.
  • 6 Throw about three minutes before you evaporate alcohol, and the sauce doesn't bite.
  • 7 Don't stop on fire, so the sauce is still liquid.
  • 8 Take off the fire and interfere with two tea spoons of truffle salsa.
  • 9 Put the parmesan on a small terrace.
  • 10 Put spaghetti (maybe lingwini or talyatelli) in accordance with the packing instruction to the al-defendant. Spit the water.
  • 11 Cross the sauce.
  • 12 Serve it by pouring it on top of the uterate parmesan and the remaining thyme.
Nutrition Facts
  • Calories 1086
  • Total Fat 58,1 g
  • Protein 34 g
  • Total Carbohydrate 1086 g
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