Pasta with chanterelles and bacon cream

Ingredients for 2 servings:

• 250 g chanterelles, small
• 1 onion(s)
• 75 g smoked streaky bacon
• 250 g orecchiette
• Salt
• 1 tbsp flour
• ¼ liter broth, clear
• 200 g whipped cream
• ½ bunch parsley
• 1 tbsp oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

it’s autumn

Carefully clean the chanterelles and dice the onion. Cut the bacon into fine strips. Cook the pasta (they’re small packet pasta) according to the package instructions (other pasta will work, of course). Fry the bacon in hot oil until crispy, add the onions and chanterelles, and fry for about 2 minutes. Dust with flour, sauté briefly, then deglaze with the stock and cream, stirring constantly, and bring to a boil. Wash the parsley and cut it into fine strips. Season the sauce with pepper and salt, if desired, and stir in half of the parsley. Drain the pasta, let it drain well, and stir it into the sauce. Sprinkle with the remaining parsley.