I tell you an Italian recipe, offers this traditional soup, pasta and potatoes, but enriched with the scent and flavor of the porcini mushrooms. To prepare the pasta and potatoes you have to start doing a typical soffritto with olive oil, onion, carrot and celery all finely chopped. To the mixture, add the bacon cut into small pieces larger or smaller (depending on your taste ...).
When the sauce with bacon, prepared over a low flamewill be ready (onion and bacon fat will become transparent) add the potatoes peeled and cut into cubes. Stir to homogenize the mixture and cover it all with water, then cook slowly if necessary adding a ladle of hot water. Halfway through cooking the potatoes, add the porcini mushrooms previously soaked in warm water and cut into small pieces. When the potatoes are almost cooked, add salt and place the dough, making sure that the liquid is sufficient for its cooking, in the case add a bit of hot water. Bring to cooking, arriving at the density that you prefer. Serve with a bit of freshly ground pepper and a handful of grated pecorino cheese.

The pasta and potato soup is typical of many Italian regions. This is a version that is based on the typical recipe of Lazio but embellished with the wonderful aroma of porcini mushrooms. Perfect for autumn days when the cold weather makes it more pleasant to stay at the table to talk.

A serving of pasta and potatoes flavored with porcini mushrooms provides about 380 kcal. Is a good source for the daily requirement of potassium, phosphorus, and vitamins B1, niacin, B6, and C. The energy that makes is as follows: 12% from protein, 23% from fat and 65% from carbohydrates .