Summary

Ingredients

• 350 g chanterelles
• 250 ml whipped cream
• 200 g ribbon noodles, thin
• salt
• 60 g bacon, streaky, thinly sliced
• 2 tablespoon olive oil
• 4 clove (s) garlic
• 1 handful sage
• Black pepper from the mill

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Instructions

1. Clean the chanterelles, rinse briefly, drain well and carefully pat dry in a kitchen towel. Cut up large mushrooms.
2. At the same time, reduce the cream over a medium heat without a lid for 5 minutes and keep warm. Cook the noodles in plenty of salted water according to the instructions on the packet until they are firm to the bite.
3. In the meantime, dice the bacon as finely as possible and slowly fry it in hot oil over low heat until crispy. Peel the garlic, cut into thin slices. Halve large sage leaves lengthways.
4. Take the bacon cubes out of the fat with the slotted spoon and let them drain on kitchen paper. First, slowly roast the garlic, then the sage in the bacon fat until light brown, remove and also place on kitchen paper.
5. Now heat the fat more intensely. Fry the chanterelles vigorously, season with salt and pepper. Pour in the cream and cook for 2 minutes without a lid.
6. Drain the pasta, but do not let it drain and mix it with the chanterelles in the pan. Sprinkle with bacon, garlic and sage and serve immediately.