You will need
- Medium pot
- Medium frying pan
- Large frying pan
- Hand blender
- Fine strainer
- Colander
- Baking sheet
Ingredients
Serves 2
- 120g dry tagliatelle pasta
- 100g fresh chanterelle mushrooms, cleaned
- 80g streaky bacon, diced into small cubes
- 30g grated parmesan cheese
- 2 tbsp of rapeseed oil
- Freshly ground black pepper
- Salt
For the white wine sauce
- 300ml white wine
- 300ml single cream
- 1 small onion, peeled and diced
- 1 garlic clove, minced
- 1 tbsp of butter
- 1 tbsp of rapeseed oil
- Freshly ground black pepper
- Salt
Garnish
- 50g grated parmesan cheese
Preparation Method
60 minutes
- Begin by preparing a white wine sauce. Melt the butter in a large pot with thick bottom. Add rapeseed oil, once is hot saute diced onion with minced garlic over medium-high heat until they are softened. Add white wine and reduce by ¾. Once the volume of the wine has reduced add cream and reduce again by at least by half. Using a hand blender blitz the sauce until smooth and creamy and finish seasoning with salt and freshly ground black pepper. Strain sauce through fine strainer and set aside till needed.
- To prepare parmesan cheese crisps, preheat the oven to 200˚C/Gas mark 6. Lay the baking sheet with baking paper. Pour a heaping tablespoon of grated parmesan cheese onto a baking sheet and lightly pat down. Repeat the same process with the remaining cheese. Bake for 4-5 minutes in the oven until golden and crisp. Cool down and set aside till needed.
- Cook tagliatelle pasta in a medium size pot of boiling salted water until al dente.
- Meanwhile, heat the rapeseed oil in a medium frying pan and fry streaky bacon until brown on each side. Add chanterelle mushrooms and continue cooking for about 5 minutes tossing the pan from time to time. Pour white wine sauce and bring to the boil, reduce heat and simmer for about 3 minutes.
- Drain the tagliatelle pasta using a colander and place straight away into the pan. Toss pasta until it gets a silky coat. Divide into portions and sprinkle with grated parmesan cheese. Garnish with parmesan crisps and serve straight away.
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Categories:
Pasta
Tags:
Chanterelle mushrooms cream Parmesan cheese Streaky bacon Tagliatelle pasta White wine
Seasons:
Autumn