Chanterelle Tagliatelle with Bacon
Seared chanterelles and bacon in a mascarpone sauce, loosened with white wine and a ladle of pasta water.
Ingredients13
- Tagliatelle300g
- Chanterelle Mushrooms300g
- Bacon100g
- Onion1 Stück
- Garlic Clove1 Stück
- Parsley10g
- White Wine100ml
- Butter20g
- Mascarpone2 EL
- Lemon1 Stück
- Salt1 Prise
- Pepper1 Prise
- Oil2 EL
Instructions
- 1
Cook the tagliatelle in plenty of salted water until al dente, scooping out about half a cup of the starchy cooking water before you drain it.
- 2
Meanwhile, clean the chanterelles thoroughly, finely dice the onion and garlic, and chop the parsley.
- 3
Get the oil very hot in a skillet and fry the mushrooms for about 5 minutes, until they brown at the edges, then add the bacon, onions and garlic and toss them along.
- 4
Deglaze with white wine and let it reduce, then stir in the butter, mascarpone and the reserved pasta water until the sauce comes together.
- 5
Fold the pasta, parsley and fresh lemon zest into the sauce, toss it briefly and season generously with salt and pepper.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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