To make the wood-scented noodles, clean the vegetables and clean them thinly, but not too much. Put a little oil in a pan and brown the vegetables for about 6-7 minutes. At this point, to season the champignon mushrooms. Take a few leaves of fresh parsley and cut it thin with a clove of garlic. In a pan put a little oil and chopped garlic and parsley. Meanwhile, clean the mushrooms and slice them. Add them to the pan and sauté for a few minutes. Cook the pasta in boiling salted water for about 12-13 minutes. When the mushrooms start to brown, add the fresh cream. Toast for a few minutes the slices of bacon with the previously browned vegetables. Drain the pasta with the skimmer and put the knots directly in the pan with the mushrooms and sautéed mushrooms. Mix everything and serve with the scents of the forest putting last speck and vegetables.
