Tagliatelle with creamy chanterelle mushroom-bacon sauce

Based on 19 ratings

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
15g
Fat
32g
Carb
56g

Step 1/5

  • 300 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

  • 300 chanterelle mushrooms
  • 1 onion
  • 1 clove garlic
  • 10 parsley
  • 100 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

  • 100 ml white wine
  • 20 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

  • 1 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!