Farfalle Lunghi Ai Funghi – Butterfly Pasta with Mushrooms

Fry the bacon cut into strips in oil until crispy, add the chopped shallots and sauté until soft, then add the chopped mushrooms and sauté until the liquid has evaporated. Add the cooked beans, the peeled and chopped tomatoes and the thyme and steam for 5 minutes with the lid closed. Season with salt and freshly ground pepper. Fry the garlic clove in hot butter. Mix the al dente cooked pasta with the mushroom-vegetable mixture and keep warm. Beat the egg yolks, the vegetable stock, the wine and the juice of one lemon in a warm water bath until creamy and add the garlic butter until a creamy sauce is formed. Arrange the pasta and vegetable mixture with the sauce on plates and sprinkle freshly ground pepper on top.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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