Creamy Chanterelle Pasta
Serves: 2 servings
Ingredients:
10
A decadent dish featuring fresh chanterelle mushrooms in a creamy sauce served over farfalle pasta.
Ingredients
| 1 | pound chanterelle mushroom |
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| ¼ | cup pancetta or bacon, diced |
| 1 | shallot, chopped |
| 2 | tablespoons butter |
| ½ | cup cream |
| 1 | cup green peas |
| ½ | pound dry farfalle pasta |
| shaved pecorino cheese to garnish | |
| salt and pepper to taste | |
| stock (optional) |
Instructions
| 1. | In a skillet, lightly brown the pancetta and drain off the excess oil. |
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| 2. | Boil the farfalle pasta until it reaches an al dente texture. |
| 3. | Slice the chanterelle mushrooms into thin bite-size slices and combine with the pancetta and shallots. Allow the chanterelle juices to release. |
| 4. | Pour in the cream and let it reduce by half. For a thinner sauce, you can add a splash of stock at this stage. |
| 5. | Stir in the cooked peas and turn off the heat. |
| 6. | Toss the cooked farfalle with butter, then divide onto two plates. Spoon the chanterelle sauce over the pasta. |
| 7. | Top with shaved pecorino cheese, and season with salt and pepper to your liking. |
Published on Jul 19, 2024 by Luminița