Creamy paccheri with chicory and pancetta

Name: creamy paccheri with chicory and pancetta
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g paccheri pasta; 1 el (olive oil; 100 g pancetta; 2 onion; 75 g Pecorino Romano; 250 g sliced chestnut mushrooms; 250 ml cooking dairy; 350 g chicory; 50 g unroasted walnuts

Pasta dish with paccheri, pancetta, onion, Pecorino Romano, mushrooms, cooking dairy, chicory and walnuts.

Ingredients

Kitchen Stuff

1 paper towel

Directions

Cook the pasta al dente according to the instructions on the package. In the meantime, heat a frying pan with the oil and fry the pancetta in 4 minutes.
Turn halfway. Take the pancetta out of the pan and drain on kitchen paper. Leave the shortening in the pan.
Meanwhile, chop the onions and grate the cheese. Fry the onion and mushrooms for 3 minutes in the remaining shortening.
Add the cooking dough, bring to the boil and cook on low heat for 2 minutes. Season with pepper and salt.
Meanwhile, cut the bottom of the stalk chicory and cut the praise in quarter lengthwise.
Remove the hard core and cut the praise lengthwise into thin strips. Chop the walnuts coarsely.
Scoop ⅔ of chicory through the sauce and then through the pasta.
Crumble the pancetta over it and garnish with the remaining chicory, cheese and walnuts.