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This recipe was uploaded by marcedvr
When the pasta is ready, boil them in a pot with water and sea salt, al dente.
Meanwhile, heat a pan with olive oil and add mushrooms, onion, garlic and pepperoncini. Cook all ingredients until are soft. Add mustard, stir and flambe with cognac. Let the alcohol evaporate then add double cream. Let them produce, then add freshly grated parmesan, lemon zest and parsley leaf. Stir for a few second add pasta then continue to stir.
Serve in a deep plate with more fresly parsley leaf, grated parmesan and sprinkle with extra virgin olive oil.