|70 g||smoked bacon|
|100 ml||heavy cream|
|50 ml||chicken stock|
|60 g||Parmesan (grated)|
|vegetable oil for frying|
Riesling dry, Saar, 2011
This classic wine from the Saarland sets off the full flavor of Italian pasta. The minerality of the wine, combined with the citrus and apple aromas, makes it particularly refreshing.
Cook the spaghetti, according to package instructions, in salted boiling water for approx. 9 - 12 min. until al dente. Drain the water and set pasta aside.
Cut mushrooms into thin slices. Finely dice onion and bacon.
Sauté bacon in a large frying pan with some vegetable oil. Add onion and mushrooms and continue to sauté.
Add cream and chicken stock and cook over medium-low heat for approx. 2 - 3 min.