Parmigiano reggiano perline with carbonara filled with champignon mushrooms

  • 1 package of parmigiano reggiano perline
  • 1 egg
  • 2 spoonfuls of fresh cream
  • 5 champignon mushrooms
  • 1 knob of butter
  • minced parsley
  • 3 spoonfuls of parmigiano reggiano cheese
  • salt
  • pepper
Clean the champignon mushrooms and slice them. Liquefy a knob of butter in a wide pan, flavoring it with a slice of garlic. Cook the mushrooms adding few water and minced parsley. Cook the perline in abundant salty water. Unite the egg to the parmigiano reggiano, a pinch of salt, black pepper and fresh cream in a bowl. Drain the perline and put them inside the pot again. Unite the egg cream to the perline and mix everything. Put the mushrooms inside the pot and complete the dish with black pepper and grated parmigiano reggiano cheese. Wait the dish on table.
Cooking time:
15 minutes
Cooking time:
15 minutes

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