Summary

Ingredients

• 400 g pasta, taliatelle (dry weiht) or other pasta to taste
• 1 onion (s)
• 75 g smoked bellies or bacon
• 80 g chanterelles (mushrooms, chanterelles)
• 1 tablespoon tomato paste
• 1 tablespoon flour, to set
• 40 ml white wine
• 100 ml vegetable stock
• 1 cup cream
• 100 g zucchini
• 1 tomato (s)
• Salt and pepper, stock seasoning
• 1 tablespoon sour cream or sour cream (to taste
• marjoram

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Instructions

1. Cook the pasta according to the package instructions (I always season the cooking water with vegetable stock instead of salt).
2. Cut the pork belly into fine cubes and fry. Dice the onion and sauté with it. Clean the chanterelles and sauté them as well.
3. Stir in the whole 1 tablespoon of tomato paste and 1 small tablespoon of flour, then deglaze with the white wine and let it reduce briefly. Then add 1 cup of cream and 100 ml of vegetable stock.
4. Cut the zucchini into strips or roughly grate (that`s how I do it, it`s faster) and simmer for about 5 - 10 minutes (depending on the thickness of the zucchini strips).
5. Remove the seeds and the liquid from the tomato and cut into strips approx. 2 cm long (if you want, you can peel them beforehand: score the underside crosswise and briefly in hot water. Then you can easily peel off the peel) and sauté briefly.
6. Season to taste with brewed wort, pepper, marjoram and, if necessary, salt (try first, as the bacon usually has enough salt and the brewed wort is also salted).
7. If you want, you can stir in 1 tablespoon of sour cream or sour cream at the end.
8. Serve with the pasta.
9. Tip: If you want to make it easy for yourself, buy the pork belly that has already been diced
10. For good eaters it may only be enough for 3 people. For weak eaters, I would limit the noodle portion to a maximum of 350 g. to reduce.