Penne from the oven with pancetta and mushrooms

Name: penne from the oven with pancetta and mushrooms
Total time: 20 min
Yield: 4
Ingredients: 400 gram mixed mushrooms wiped clean; 400 gram penne; 2 tablespoon olive oil; 2 clove garlic finely chopped; 2 shallot shredded; 250 gram pancetta in strips; 2 tablespoon balsamic vinegar; 50 milliliters White wine; 50 milliliters Meat bouillon; 1 tablespoon sage minced meat; 1 tablespoon thyme only the leaves; 50 gram arugula coarsely chopped; 50 gram walnut coarsely chopped; 200 milliliters creme fraiche; 3 egg beaten; 100 gram Parmesan cheese; 2 tablespoon bread crumbs; truffle oil

Try this delicious penne with pancetta and mushrooms! Only in the oven.

Ingredients

Kitchen Stuff

baking form for mini muffins, greased

Directions

Preheat the oven to 180ºC.
Cut the mushrooms into large pieces. Cook the pasta.
Heat the oil and fry the garlic and shallots in it. Add the pancetta and fry for 3-4 minutes.
Spoon the mushrooms through and bake them on a high setting for 2 minutes. Extinguish with balsamic vinegar. Add the white wine and sage and boil slightly.
Put in the penne, half of the rocket and all the walnuts. Spoon the pasta into the baking dish.
Mix the crème fraîche and the eggs with salt and pepper and pour this mixture over the pasta. Sprinkle with Parmesan cheese mixed with breadcrumbs.
Put the pasta in the oven for 10-15 minutes until the cheese is melted and golden brown.
Divide the rest of the arugula with possibly some truffle oil over the dish.