Taglierini Alla Campagnola - cooking recipe

Ingredients

1 tablespoon butter
3 slices bacon, diced
2 small zucchini, diced
1 small unpeeled eggplant, diced
1 onion, chopped
1 carrot, diced
1/2 cup white wine
1 (8 ounce) can tomato sauce
1 cup fresh parsley, chopped
8 fresh large mushrooms, sliced
1/2 cup parmesan cheese, freshly grated
1 lb taglierini pasta, cooked al dente
minced fresh parsley, to garnish
additional parmesan cheese, for serving

Preparation

Melt butter in a large skillet over medium heat.
Add bacon and fry until crisp.
Add zucchini, eggplant, onion, and carrot and continue cooking 3 to 4 minutes.
Stir in wine and cook until liquid evaporates.
Add tomato sauce, parsley and mushrooms and 1/2 cup parmesan and heat through.
Spoon over cooked pasta and sprinkle with minced parsley.
Serve, passing additional parmesan cheese.