This is a dish that was once a romantic pasta course at a restaurant named Chanterelle and has now become a family favorite. It can be a little rich, so I sometimes add stock to the cream. - edamame2003 —edamame2003
Test Kitchen Notes
This delightful recipe illustrates perfectly how a few well-chosen ingredients, thoughtfully prepared, can come together easily with great results. I could not find fresh chanterelles, but had some excellent dried ones, which I used instead. Their gentle, earthy nature perfectly complements the bacon and shallots. The cream gives the dish a touch of richness, while the bright green peas make it rather pretty. Instead of broth, I used some of the mushroom’s soaking liquid, which I reduced with the shallots and mushrooms just before adding the bacon and cream. Mr. T’s comment says it all: “Very nice lunch!” - AntoniaJames
pancetta or bacon (diced)
shallot, chopped (about 1/3 cup)
dry farfalle pasta
shaved pecorino cheese to garnish
salt and pepper to taste
In This Recipe
lightly brown the pancetta and drain off the oil.
boil the pasta until al dente.
slice the chanterelle into thin bite-size slices and add to the pancetta, along with the shallots. let the chanterelle juices release.
Add cream. let the cream reduce to about half. You can add a bit of stock here to thin out the sauce.
Add cooked peas and turn off the heat.
toss the farfalle with butter; and place on two plates. Add the chanterelle sauce on top.
I work in the entertainment business, and in my free time, I really enjoy growing my own vegetables, trolling my local farmers markets and trying to re-create yummy dishes I eat at my favorite restaurants. My son is a big influence on how and what I cook. He's my guinea pig and promises to try anything I make once. Luckily the recipes on food52 are bountiful and delicious.