The richly coloured chanterelles are quickly prepared and with their peppery aroma they are delicious with pasta
5 from 1 vote
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Course Main Course, main dish
Cuisine Italian, Italy, Trentino South Tyrol
Servings 4serves
Calories 509kcal
Ingredients
320gfusillior short pasta
400gchanterellesfresh
olive oilextra virgin
2 clovesgarlic
1bunchparsleyfresh
160gbacon 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.