• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
AModoMio
  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
menu icon
go to homepage
  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
subscribe
search icon
Homepage link
  • recipes
  • essentials
  • sweets
  • garden
  • German
  • Italian
×

home » Recipes index

Fusilli with chanterelles and bacon

  • German
  • Italian

Fusilli with chanterelles and bacon recipe

Mushrooms simply love warm and humid summers like this one. Those who go in search of them will now find a rich harvest in the forests. The richly coloured chanterelles are quickly prepared and with their peppery aroma they are delicious with pasta, for example as loved by foresters, with parsley and bacon.

jump to recipe
Springe zu Rezept

The early bird catches the worm

I spent the summers of my childhood with my family in a house surrounded by woods. From an early age, we children had to learn about the forest. This included treating this natural environment with respect and differentiating between the different types of plants. However, I did not like looking for mushrooms because I knew that my grandmother would get me out of my bed at dawn to begin our search. After all, she wanted to be the first in the forest - and have lunch ready on time. Every time, though, while "hunting" in the forest, I quickly forgot how tired I was.

Fusilli with chanterelles and bacon recipe

You have to take mushrooms seriously!

Nonna Nina used to say this sentence every time we went out on a mushroom "raid". Every mushroom was closely examined. She carefully cut the edible mushroom above the forest floor to keep the spores in the soil. Roughly cleaned, the mushroom was put into the basket. Even today I only take mushrooms I know well. With chanterelles there is, thank goodness, hardly any possibility of confusion. At home, the mushrooms are cleaned thoroughly once again. This is best done with a baking brush and a small knife.

The silver spoon in the mushroom ragout

With parsley and lots of garlic the mushrooms were then cooked on the wood stove. My grandmother was a true expert on mushrooms and preparing them. Some were boiled in water or put in vinegar to soften an unwanted taste. There was one thing that she would do with every mushroom dish: Nonna would hold a silver spoon in the pan. If the spoon somehow became tarnished, she said she would throw away the dish, because, despite being as careful as possible, a poisonous mushroom had found its way into her pan of good mushrooms. What Nonna told us about the silver spoon is a misconception. But we children felt so completely reassured and enjoyed grandmother’s mushrooms

Preview in new tab(opens in a new tab)

Fusilli with chanterelles and bacon recipe

Fusilli with chanterelles and bacon

The richly coloured chanterelles are quickly prepared and with their peppery aroma they are delicious with pasta
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, main dish
Cuisine Italian, Italy, Trentino South Tyrol
Servings 4 serves
Calories 509 kcal

Ingredients
 

  • 320 g fusilli, or short pasta
  • 400 g chanterelles, fresh
  • olive oil, extra virgin
  • 2 cloves garlic
  • 1 bunch parsley, fresh
  • 160 g bacon, in thin slices
  • salt
  • black pepper , from a mill
  • thyme, or marjoram
  • parmesan

Instructions
 

  • Clean mushrooms with a brush and knife, rub stubborn dirt off with a damp kitchen towel. Work with as little water as possible, as the mushrooms could soak it up and no longer taste good. Then cut the chanterelles but not into too small pieces. Wash and dry parsley and chop finely.
  • Sauté the mushrooms in a coated pan with some oil and two whole, pressed garlic cloves for about 10 minutes at medium heat. Towards the end, stir in a good half of the parsley and remove the garlic. Salt is only added to mushrooms at the very end of their preparation.
  • In the meantime, cook the fusilli until al dente. Melt some butter in another pan and fry the bacon slices until crispy. Add the fusilli to the mushrooms in the pan and mix well. Now season with salt and pepper. Add parsley and thyme or marjoram leaves. Serve garnished with plenty of Parmesan and the crispy bacon.

Notes

1-2 spoons of pasta water or white wine make the dish more succulent. If you like creamy dishes, add a few tablespoons of panna da cucina (thick sweet cream) to the chanterelles instead. You can also use diced bacon instead of the pancetta slices. Simply fry the cubes with the mushrooms and cook them together.

Nutrition

Calories: 509 kcalCarbohydrates: 69 gProtein: 17 gFat: 18 gSaturated Fat: 6 gCholesterol: 26 mgSodium: 287 mgPotassium: 843 mgFiber: 7 gSugar: 3 gVitamin A: 1215 IUVitamin C: 19 mgCalcium: 54 mgIron: 6 mg
Tried this recipe?Mention @a.modo_mio or tag #a-modo-mio!
Print Recipe Pin Recipe Share by Email Share on Facebook

Buon appetito!

More Recipes index

  • Kichererbsen-Fusilli mit Thunfisch und Kapern
    Chickpea fusilli with tuna and capers
  • Ossobuco with saffron risotto
    Ossobuco with saffron risotto
  • Cheese-filled Canederli
    Cheese-filled Canederli
  • Killer pasta
    Killer spaghetti

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

the book

a modo mio - the book

workshops

In Vienna I regularly offer workshops for basic pasta, gnocchi and ravioli.

Seasonal recipes

  • Pasta al forno
    Pasta al forno – Baked Ricotta and Reetroot Pasta
  • Bandnudeln auf päpstliche Art
    Fettuccine alla papalina, ribbon noodles for the Pope
  • egg dish - frittata
    Frittata with chicory
  • Veal roulades with pine nuts and pistachios - recipe
    Veal roulades with pine nuts and pistachios
  • Mazzini's almond cake
    The patriotic cake: la torta di Mazzini
  • Sweet seduction in Italian. cake and wine
    Fast chocolate-nut cake

all italian recipes

Welcome to AModoMio

Foto: Anna Stöcher

I'm Alessandra and on my blog you will find original Italian recipes and their stories

about

Footer

↑ back to top

About

  • imprint
  • data protection

Newsletter

  • subscribe

Contact

  • contact
  • mediakit - download

Copyright © 2022 AModoMio

  • German
  • Italian