Penne Rigate
+ Carbonara
Mini Penne à la Carbonara et aux champignons
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1 jar of Panzani Carbonara sauce
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250g Panzani Mini Penne
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150g of small white mushrooms
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4 strands of chive
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1 egg
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20g of butter
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1. Cook the Mini Penne for 6 minutes in salted boiling water.
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2. In a frying pan, brown the pre-washed, pre-halved white mushrooms.
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3. Heat the Carbonara sauce, stir in the pasta and mushrooms. Mix together well.
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4. Sprinkle with chopped chives just before serving.
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