Name: Creamy Chanterelle Pasta
Yield: 2 servings
Ingredients: 1 pound chanterelle mushroom; 0.25 cup pancetta or bacon, diced; 1 shallot, chopped; 2 tablespoons butter; 0.5 cup cream; 1 cup green peas; 0.5 pound dry farfalle pasta; Shaved pecorino cheese to garnish; Salt and pepper to taste; Stock (optional)

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
¹⁄₄	cup pancetta or bacon, diced
1	shallot, chopped
2	tablespoons butter
¹⁄₂	cup cream
1	cup green peas
¹⁄₂	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.
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.