Ingredients

• half guinea fowl
• 400 g fresh egg noodles
• 200 g fresh porcini
• 50 g pillow
• 40 g celery
• 40 g carrot
• 40 g onion
• 30 g tomato paste
• dry white wine
• marjoram
• extra virgin olive oil
• salt

For the recipe of guinea fowl and porcini noodles ragout, boneless the guinea fowl and cut it into chunks while keeping the skin (you will get about 300 g). Cut the bacon into cubes of the same size. Fry it in a fat-free saucepan; when it begins to brown and the fat to melt, after 3-4 minutes, add the guinea fowl, salt and let dry, add the diced vegetables and, after 2 minutes, the tomato paste; cook for 3 minutes, blend with 50 g of white wine and let it evaporate.
Cover with 400-500 g of water, bring to a boil and cook for 20 minutes; add the porcini mushrooms cut into slices and cook again for a couple of minutes. Season with salt. Boil the tagliatelle and season with the ragù, a drizzle of oil and marjoram.

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