Schwinn Johnny G Comp Spin Bike

spicy pasta with porcini cream and crispy bacon tart

strozzapreti
500 gr 350 gr mushrooms (alternatively with porcini mushrooms)
1 jar of cream light
150 gr bacon

grated parmesan salt and pepper


white wine to taste In a pan put a little oil and mushrooms over high heat, after about 5 minutes to blend it with a little white wine and cook. Meanwhile cut the bacon into strips and sauté in a pan without adding oil until it will become crisp. When the mushrooms are ready
frulliamoli Pimero with a mini salt and pepper and in rimettiamoli pan. Then turning on the heat and add the cream, 3 tablespoons Parmesan, stirring continuously until it will become a smooth cream. When
strozzapreti will still put the tooth in the cream and finish cooking add a little cooking water. Once you are ready
Serve and season with curls of bacon. The contrast of soft cream and crispy bacon is perfect.