Pappardelle with Porcini Mushrooms and Bacon

Clean the porcini, wipe them with a damp kitchen cloth and cut into bite-sized pieces.

Peel the onion and finely dice it.

Melt butter in a shallow pot, sauté the porcini vigorously, then remove and keep warm.

Sauté the onion in the pan fat until translucent, deglaze with cream and veal stock and simmer until the sauce is silky and slightly reduced.

Cook the pappardelle in plenty of salted water according to the package instructions until al dente.

Cut the bacon slices crosswise into thirds and fry them in a large pan without added fat until crispy.

Season the sauce with salt and pepper, stir in the chopped parsley and briefly whip with an immersion blender until frothy.

Drain the pappardelle and let them drain briefly.

Arrange the pappardelle with the sauce and porcini in deep bowls, distribute the bacon on top and serve sprinkled with parsley.