Ribbon pasta with chanterelles and tomato pangrattato

Ingredients for 4 servings:

• 2 slice(s) toast bread (three-grain toast)
• 8 stalks of thyme
• 50 g tomatoes, dried in oil
• 40 g butter
• 400 g tagliatelle pasta
• 300 g chanterelles
• 1 onion(s)
• 60g bacon
• 200 g cream
• salt and pepper
• 1 garlic clove(s)

Instructions

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

For the pangrattato, finely chop the toast and tomatoes. Pick and chop the leaves from the thyme. Brown everything in half the butter. Crush the garlic and add it. Season with salt and pepper. Set aside. Cook the pasta in salted water until al dente. Trim the chanterelles, peel the onion, and finely dice it. Cut the bacon into strips. Heat the remaining butter and fry the bacon until crispy. Add the chanterelles and onion, and fry for about 3 minutes. Pour in the cream, bring to a boil briefly, and season with salt and pepper. Drain the pasta, reserving 100 ml of the pasta water. Add the pasta and pasta water to the chanterelles, mix everything well, and season again to taste. Sprinkle with the pangrattato to serve.