Products & Brands

Portobello Alla Biagio

1 LB Valdigrano Capellini, cooked al dente
¾ lb Portobello Mushrooms, julienne
1 T MarketSource Fresh Sage
2 C Fresh Roma tomatoes, chopped
2 T Bocelli Extra Virgin Olive Oil - Roman
4-5 ozs. Brandt Layout Bacon 18-22, diced and cooked
½ C Heavy Cream
2 T San Marco Grated Parmesan Cheese
Heat olive oil in a large non-stick skillet on medium heat.
Add mushrooms and cook 3 minutes.
Add sage and continue to cook for 3 minutes, add tomatoes and cook 3 more minutes.
Add bacon and heavy cream while continuing to cook for 4-5 minutes.
Toss with Capellini and serve sprinkled with Parmesan.