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Three cheese tortellini with porcini mushrooms, guanciale and basilico sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
"30 minute three cheese mushroom and guanciale tortellini - simple and delicious!"
Ingredients:
  • 340g Three Cheese Tortellini
  • 1 jar Basilico pasta sauce
  • 100g Guanciale, cut in 0.5 cm cubes
  • 70ml extra virgin olive oil
  • 200g button mushrooms, sliced
  • 30g dried Porcini mushrooms
  • 1 garlic clove, chopped
  • 1/2 glass red wine
  • 50g Pecorino cheese, grated
  • 40g parsley, finely chopped
  • Black pepper, to taste
  • Rock salt for pasta water
Instructions:
  • In a large pot, bring a generous amount of water to a boil. Once boiling, add rock salt - we suggest 7 grams per litre of water.
  • Start by soaking dried Porcini mushrooms in a small bowl filled with boiling water for 5 minutes. Discard the water, then refill the bowl with new boiling water and soak for an additional 5 minutes.
  • Cook the guanciale in Extra Virgin Olive oil in a large fry pan until golden and crispy.
  • Combine the garlic, button mushrooms, porcini mushrooms, and their soaking water with the guanciale. Cook until the porcini water is evaporated.
  • Pour in the red wine and let it simmer until the alcohol evaporates.
  • Pour the delicious Barilla Basilico sauce into the fry pan, let it come to a gentle simmer, and cook for one minute.
  • Add the Tortellini to the boiling water and stir. Cook according to package directions.
  • Drain the pasta 2 minutes early, reserving 1/2 cup of cooking water. Combine Tortellini, sauce, and reserved water to finish cooking the pasta to perfection.
  • After taking the pan off the heat, incorporate the cheese and parsley by stirring them in.
  • Finish off with a tantalizing drizzle of olive oil.

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