Penne al coccio, the preparation

1) Dice the bacon and put it to cook with a tablespoon of oil and low heat, possibly in a terracotta pan.

2) Cut the mushrooms into slices and add them to the sautéed, also add the peas and mix gently for 5 minutes, salty, blend with white wine and continue cooking for 10 minutes, until the elements of the sauce have amalgamated. If you use it, mix the sauce with 2 or 3 tablespoons of fresh cream.

3) Boil the penne, drain when al dente and pour into the saucepan.

4) Pepper, cook a couple of minutes more, turn off and sprinkle the flaky truffle.