Pasta with refined chanterelle cream sauce

Ingredients for 2 servings:

• 400 g chanterelles, fresh
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 100 g Black Forest ham in one piece
• 50 g Parmesan
• vegetable broth
• 1 cup of cream
• Salt and pepper, freshly ground
• 2 servings of spaghetti or tagliatelle
• Fat for frying or oil, possibly butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Dice the onion and ham. Finely chop the garlic. Clean the chanterelles. Sauté the onion and ham in a pan (or preferably a wok) in fat, such as oil; I also add a small knob of butter. Add the garlic. When the onions are translucent and the ham is slightly browned, add the chanterelles and fry everything together, but not overheating. Meanwhile, cook the spaghetti or tagliatelle pasta in salted water. Season the chanterelle pan with salt and pepper. Deglaze with a splash of white wine. Let the wine reduce briefly. Then add a little vegetable stock. Bring everything to a boil briefly. Drain the pasta; do not rinse. Add the cream and Parmesan to the chanterelles. Do not boil again, just simmer. Finally, add the pasta and toss everything thoroughly. Serve immediately. A small fresh salad goes well with it. Tip: I always add a generous knob of butter to the chanterelles. I also serve the pasta with freshly ground pepper on top. If you prefer something lower in calories and fat, replace the cream with less-fat Cremefine. For vegetarians, it also works without ham, of course; if you prefer more meat, replace the ham with, for example, beef fillet tips.