Cook the pasta in plenty of salted water according to the instructions on the package for about 8-10 minutes. In the meantime, clean the chanterelles with a brush and cut in half depending on their size. Clean and slice the mushrooms, peel off the garlic clove, halve and slice, pluck the thyme leaves from the stems.

Cut the serrano ham slices into small pieces, heat a pan and fry the ham pieces until crispy, add the chanterelles and fry them for about 3 minutes, season with salt and pepper, add the cream and simmer for about 5 minutes.

Heat the butter lard in a pan. Lightly fry the mushrooms and garlic in it. Add the chanterelle mixture, season with salt, pepper and a little thyme (half of the leaves). Drain the pasta and serve with the mushroom sauce on plates Serve sprinkled with thyme leaves.