John Myers
Chanterelle Bacon Pasta
The perfect chanterelle bacon pasta recipe with a picture and simple step-by-step instructions.
- 300 g Fresh chanterelles
- 1 Onion
- 5 Stems Parsley
- Salt
- 200 g Pasta penne
- 100 g Mixed with bacon, sliced
- 100 g Frozen peas
- Pepper from the grinder
- 50 g Mountain cheese
- 1 tbsp Oil
- Bring a large saucepan of salted water to the boil. Clean the chanterelles, cut the onion into small cubes. Cut the bacon into large pieces. Finely grate the cheese, pluck the parsley leaves from the stems and roughly chop.
- Put the pasta in the pot and cook according to the instructions on the packet until al dente. Fry the pieces of bacon in a pan until crispy and remove from the pan. Fry the chanterelles in the bacon over a high heat for about 4-6 minutes, add a little oil if necessary. Add onions and fry for about 1-2 minutes. Mix in the peas and let thaw for about 2 minutes. Season with salt and pepper.
- Skim off 3,200 ml of the pasta water. Drain the pasta and mix with the skimmed pasta water into the chanterelles. Mix in the bacon and parsley as well. Serve sprinkled with cheese and pepper from the mill.
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