Pasta in a fine sauce

moderate

30 minutes

Ingredients

400 g spaghetti or pasta of your choice
1 onion
100 g Belje Baranja bacon, sliced
70 g Belje kulenova seka, sliced
500 g button mushrooms
Salt, pepper
100 ml white wine
200 ml cooking cream
1 tbsp mustard
1 tsp Mediterranean spice mix
Fresh parsley, optional
Grated hard cheese, for sprinkling

Preparation

Cook the pasta according to the instructions on the packet.
Clean the mushrooms and slice them.
Briefly fry the bacon and kulenova seka in a deep pan over medium heat. Remove from pan and place on a paper towel to drain the excess fat. Add minced onion to the same pan with a bit of olive oil. Sauté over medium heat until softened, for about 5 minutes.
Add diced mushrooms and sauté for about 10 minutes, or until the mushrooms soften and release liquid.
Add wine and sauté for a few minutes, until the alcohol evaporates.
Season with salt and pepper, add cooking cream, bacon, kulenova seka and mustard.
Add the cooked pasta and serve immediately.
Optionally, sprinkle with parsley and a bit of grated hard cheese.

Kulenova seka

Made from the finest cuts of pork in a natural casing, with a slightly spicy flavour imparted by the finest paprika and pepper.

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Baranja bacon

Cured meaty bacon is favoured among consumers who appreciate its tempting flavour that is reminiscent of home and the aroma that comes from being smoked on beechwood over an open fire.

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Black Slavonian pork Kulenova seka

Kulenova seka made from Black Slavonian pork very closely resembles kulen; we could say that it is just a bit spicier due to the narrower and more regular-shaped natural casing.

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