Tagliatelle Guanciale, Porcini e Piselli

A classic autumn dish Recipe for 4: Egg tagliatelle (500g); Bacon (about 1 slice per person + 1); Porcini mushrooms (about 200g); Spring peas (about 200g); Onion (1/2 onion); Garlic (1 clove); Extra virgin olive oil, salt, pepper, chili pepper to taste; Knob of butter (1); Water (1/2 cup); Make two separate preparations for the peas and the Bacon + Mushrooms. Then combine them together. Don't let the pea sauce dry out too much; if necessary, add a little of the cooking water when you add the pasta. ----- Follow other recipes on the blog: https://pixdixkitchen.blogspot.com/