First courses


Tagliatelle with bacon, pioppini and balsamic vinegar


100 g of diced smoked bacon
2 tablespoons of MARCHI extra virgin olive oil
2 cloves of garlic
1 pack of pioppini mushrooms
Freshly ground black pepper
320 g of pasta
Balsamic vinegar of Modena IGP GOLD seal MARCHI


Detach the mushroom heads from the stem, rinse them and pat them lightly with a clean cloth;
In a pan, brown the garlic with two tablespoons of MARCHI extra virgin olive oil;
Add the pancetta to the pan and mix until it takes on color;
Add the heads of the pioppini, a grind of pepper, taste to adjust the salt;
Turn off the heat and cover to keep warm;
Cook the pasta in abundant salted water and, just before draining it, add a ladle of cooking water to the saucepan, then turn on the heat.
Skip the drained pasta over high heat in the sauce pan for a few moments, turning frequently.
Serve immediately on the plate with a drizzle of Balsamic Vinegar of Modena ORO MARCHI seal.

Recommended pairing

For this preparation we recommend our Balsamic vinegar of Modena ORO MARCHI seal.

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