Tagliatelle with creamy chanterelle mushroom-bacon sauce

Step 1/ 5

• 150 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

• 150 g chanterelle mushrooms
• ½ onion
• ½ clove garlic
• 5 g parsley
• 50 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

• 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

• 50 ml white wine
• 10 g butter
• 1 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

• ½ 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!

Enjoy your meal!