in Recipes

Ribbon pasta with chanterelles

updated

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Ingredients for 4 servings:

  • 500 g chanterelles
  • 500 g tagliatelle pasta
  • Salt and pepper, from the mill
  • 1 large onion(s)
  • 150 g bacon (Tyrolean farmer’s bacon), in thin slices
  • 5 tbsp olive oil
  • 25 sage leaves
  • 100 g Parmesan, freshly grated

Instructions

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

Clean the chanterelles. Cook the pasta in salted water until al dente. Halve the onions and cut into half rings. Cut the bacon into strips. Heat 2 tablespoons of oil and fry the sage leaves over medium heat for 1 minute, then remove and set aside. Add 1 tablespoon of oil and fry the onions and bacon for 3 minutes, turning occasionally, then remove and set aside. Add another 2 tablespoons of oil to the pan and fry the chanterelles for 5 minutes. Mix in the bacon and onions and season with salt and pepper. Fold in the pasta and serve sprinkled with sage and Parmesan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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