Portions 4

Ingredients:Yellow mushrooms 500 gr 1.1 lb.Pappardelle (broad, flat noodles) 500 gr 1.1 lb.Red onions 150 gr 5 ozSmoked bacon 150 gr 5 ozOlive oil 60 ml 5 tsParmesan, grated 100 gr 1 cupSalt as neededBlack pepper as neededFresh sage (leaves) 20 leaves

Procedure: Boil pasta in lots of lightly salted water ‘al dente’. (Noodles still must have a ‘bite’) Refresh and let drain well. Cut onions in half and slice thinly. Cut bacon into cubes or thin slices. Heat some oil in the frypan and quickly fry the sage leaves. Take leaves out and set aside. Into the same pan put a little more oil and fry the onions with the bacon. Again, when done, rake out and set aside. Quickly fry the yellow mushrooms, turning them frequently. Keep heat high so any liquid will evaporate quickly. Add onions and bacon, saute for a minute or two. Check and adjust seasoning if needed. Re-heat noodles, arrange mushrooms on top.Sprinkle with grated cheese and the fried sage leaves. Serve wit ha fresh green salad.

Tip: Forest mushrooms of (m) any kinds are available now. However, use only what you know or buy from a reliable scource.

Time: Approximately 45 minutes.

Drinktip: Light red-or whitewine filled up with half soda or mineral water.

Note: All measures are rounded to the nearest convenient figure.(1 oz = 30 gr,1 cup = 250 ml)