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
Continue After Advertisement
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)
Directions
-
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.
-
top with pecorino, salt and pepper to taste.
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.
See what other Food52ers are saying.