Tagliatelle with chanterelle mushrooms and bacon in white wine sauce

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
  1. 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.
  2. 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.
  3. Cook tagliatelle pasta in a medium size pot of boiling salted water until al dente.
  4. 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.
  5. 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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