CREAMY CHANTERELLE PASTA

CREAMY CHANTERELLE PASTA image

Yield 4

Number Of Ingredients 13

Previous Next

For the pasta
1 pound bow-shaped pasta
1 gallon water
1 tablespoon kosher salt
For the mushroom sauce
1/4 cup (1/2 stick) butter, divided
4 slices (1/4 pound) bacon or pancetta, diced
1 or 2 shallots, finely chopped
1 pound fresh chanterelle mushrooms
Kosher salt and freshly ground black pepper, to taste
1 pint heavy cream, divided
4 ounces (about 1 cup) sweet peas, fresh or frozen
1/2 cup freshly grated Parmesan cheese

Steps:

1. Warm a mixing bowl in a 250-degree oven. Put the water and salt in a large kettle over high heat. 2. To make the sauce, melt half the butter in a large sauté pan over medium high heat and add the diced bacon. Do not drain the fat. As the bacon begins to crisp, add the shallots and cook until they are tender, about 4 minutes. Add the chanterelles, cook until they release their water, then stir in the salt and pepper. 3. Drop the noodles into the boiling water with the kosher salt, and while they are cooking, finish the sauce. 4. Combine the remaining butter and half the cream in the warm mixing bowl and put the bowl back into the oven. Pour the remaining cream over the mushrooms and allow it to simmer away while the pasta cooks. Just before the pasta is ready, add the peas to the chanterelle cream sauce. 5. Drain the noodles and toss them in the warm mixing bowl. Pour on the sauce and toss with the grated Parmesan cheese.