|300 g||chanterelle mushrooms|
|100 g||smoked bacon|
|100 ml||white wine|
|2 tbsp||mascarpone cheese|
|oil for frying|
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.
In the meantime clean chanterelle mushrooms. Peel and finely dice onion and garlic. Finely chop the leaves of parsley. Dice the bacon.
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.
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.
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!