Make Ahead

Chanterelle Pasta

April  9, 2011
4.5 Stars
Photo by edamame2003
Author Notes

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
AntoniaJames

  • Serves 2
Ingredients
  • 1 pound chanterelle mushroom
  • 1/4 cup pancetta or bacon (diced)
  • 1 shallot, chopped (about 1/3 cup)
  • 2 tablespoons butter
  • 1/2 cup cream
  • 1 cup green peas
  • 1/2 pound dry farfalle pasta
  • shaved pecorino cheese to garnish
  • salt and pepper to taste
  • stock (optional)
In This Recipe
Directions
  1. lightly brown the pancetta and drain off the oil.
  2. boil the pasta until al dente.
  3. slice the chanterelle into thin bite-size slices and add to the pancetta, along with the shallots. let the chanterelle juices release.
  4. Add cream. let the cream reduce to about half. You can add a bit of stock here to thin out the sauce.
  5. Add cooked peas and turn off the heat.
  6. toss the farfalle with butter; and place on two plates. Add the chanterelle sauce on top.
  7. top with pecorino, salt and pepper to taste.
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See what other Food52ers are saying.

  • Sharon Dutton
    Sharon Dutton
  • edamame2003
    edamame2003
  • healthierkitchen
    healthierkitchen
  • ELo
    ELo
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.

8 Reviews

Sharon D. October 18, 2019
My husband and I were gifted some gorgeous chanterelle mushrooms. We had enough for 2 meals. The first night we tried this recipe and loved it so much we made the exact same dinner the following night. The next time we luck into some of those mushrooms, we will probably make it again.
 
Author Comment
edamame2003 October 18, 2019
I'm so happy to hear this; and thank you for letting me know. I actually forgot about this recipe; and a few weeks ago had some chanterelles from the market. I made a 'carbonara' without cream--basically substituted the cream with 2 egg yolks and used spaghetti squash instead of pasta (though I bet pasta would have been so good). Kind of a whole30 dish.
 
ELo November 29, 2011
Tried this one tonight and it was amazing! Bursting with flavor but simple ingredients, true Italian style. Thank you for posting!
 
Author Comment
edamame2003 December 9, 2011
i'm so glad you liked it! thanks for letting me know.
 
eternalgradstudent August 19, 2011
This is amazing!!! Such a perfectly simple treatment of the mushrooms! Thanks for sharing it :)
 
Author Comment
edamame2003 August 19, 2011
thanks! i'm glad you enjoyed it!
 
Author Comment
edamame2003 April 29, 2011
thank you antonia for testing the recipe--in California (southern) Chanterelles are a winter mushroom. glad you had a stash. also happy mr t enjoyed it too!
 
healthierkitchen April 28, 2011
Missed this at first but glad I saw it today as it sounds delicious!