Tagliatelle with creamy chanterelle mushroom-bacon sauce

Based on 34 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g tagliatelle
300 g chanterelle mushrooms
100 g smoked bacon
onion
1 clove garlic
10 g parsley
100 ml white wine
20 g butter
2 tbsp mascarpone cheese
lemon
salt
pepper
oil for frying
Metric
Imperial

Utensils

  • pot
  • colander
  • cutting board
  • knife
  • large frying pan
  • cooking spoon
  • fine grater

Nutrition per serving

Cal
575
Protein
15 g
Fat
32 g
Carb
56 g
  • Step 1/5

    Bring salted water to a boil and cook tagliatelle according to package instructions. Drain and reserve approx. 100 ml /0.5 cup of the cooking water.
    • 300 g tagliatelle
    • salt
    • pot
    • colander

    Bring salted water to a boil and cook tagliatelle according to package instructions. Drain and reserve approx. 100 ml /0.5 cup of the cooking water.

  • Step 2/5

    In the meantime clean chanterelle mushrooms. Peel and finely dice onion and garlic. Finely chop the leaves of parsley. Dice the bacon.
    • 300 g chanterelle mushrooms
    • onion
    • 1 clove garlic
    • 10 g parsley
    • 100 g smoked bacon
    • cutting board
    • knife

    In the meantime clean chanterelle mushrooms. Peel and finely dice onion and garlic. Finely chop the leaves of parsley. Dice the bacon.

  • Step 3/5

    Heat some oil in a large frying pan and fry chanterelle mushrooms for approx. 5 min. Add garlic, onion, and bacon and fry for approx. 3 – 4 min.
    • oil for frying
    • large frying pan
    • cooking spoon

    Heat some oil in a large frying pan and fry chanterelle mushrooms for approx. 5 min. Add garlic, onion, and bacon and fry for approx. 3 – 4 min.

  • Step 4/5

    Deglaze with white wine and let simmer for approx. 5 min. or until the wine has reduced. Add reserved cooking water, butter, and mascarpone cheese and stir to combine.
    • 100 ml white wine
    • 20 g butter
    • 2 tbsp mascarpone cheese

    Deglaze with white wine and let simmer for approx. 5 min. or until the wine has reduced. Add reserved cooking water, butter, and mascarpone cheese and stir to combine.

  • Step 5/5

    Add cooked pasta, parsley, and freshly grated lemon zest. Toss to coat the pasta in sauce, and season with salt and pepper to taste. Enjoy!
    • lemon
    • salt
    • pepper
    • fine grater

    Add cooked pasta, parsley, and freshly grated lemon zest. Toss to coat the pasta in sauce, and season with salt and pepper to taste. Enjoy!