1 pound bow-shaped pasta
1/4 cup (1/2 stick) butter, divided
4 slices (1/4 pound) bacon or pancetta, diced
1 or 2 shallots, finely chopped
1 pound fresh chanterelle mushrooms
Kosher salt and freshly ground black pepper, to taste
1 pint heavy cream, divided
4 ounces (about 1 cup) sweet peas, fresh or frozen
1/2 cup freshly grated Parmesan cheese
Warm a mixing bowl in a 250-degree oven. Fill a large kettle with water and place over high heat.
To make the sauce, melt half the butter in a large sauté pan over medium high heat and add the diced
bacon. Do not drain the fat. As the bacon begins to crisp, add the shallots and cook until they are
tender, about 4 minutes. Add the chanterelles, season with salt and
pepper, then increase the heat and saute until they have released all juices and juices
have evaporated.
Drop the noodles into the boiling water with some salt, and while they are cooking, finish the sauce.
the remaining butter and half the cream in the warm mixing bowl and put the bowl back into the oven.
Pour the remaining cream over the mushrooms and allow it to simmer away while the pasta cooks. Just
before the pasta is ready, add the peas to the chanterelle cream sauce.
Drain the noodles and toss them in the warm mixing bowl. Pour on the sauce and toss with the grated
Parmesan cheese.
Makes 4 to 6 servings.
To get the best possible texture from the chanterelles, pull them apart lengthwise into shreds about half an inch thick.
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