Ingredients
160 g pasta
130 g half-and-half
2-3 tbsps pasta water
1 medium onion, chopped
3 garlic cloves, chopped
250 g boiled wild mushrooms (cut them if needed)
40 g cognac
3 tbsps Parmigiano-reggiano, grated
1 tsp chopped parsley
1 tsp chopped dill
2 tbsps grape seed oil
salt and ground black pepper to taste
Preparation
Cook the pasta until just tender (al dente).
Heat a skillet or a saucepan with grape seed oil and saute the garlic with onions until golden. Add the mushrooms and saute until the mushrooms become golden.
Pour the cognac into the saucepan. Carefully flame the vegetables using a lighted wooden kabob stick.
Add the half-and-half. Boil, add the salt and pepper. Add the cooked pasta and 2-3 tablespoons of water. Add the cheese, parsley and dill. Stir well.Cook for about 2 minutes. Serve immediately!
