Tagliatelle with Chanterelle Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta, (taliatelle)
- 300 g chanterelles, (optionally mushrooms)
- 50 g bacon, (pork belly)
- 1 small onion (s)
- 1 clove garlic
- 1 cup whipped cream
- 2 cl brandy
- 1 tablespoon olive oil
- 2 tablespoon parmesan, freshly grated
- 2 tablespoon chives, (finely chopped)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the chanterelles and cut them up a little if necessary. Finely chop the onion and garlic and fry in oil, add the finely chopped pancetta. Now fry the chanterelles and deglaze with brandy.
- Pour in the cream and let it boil down a little and season with salt and pepper.
- Add the cooked pasta, sprinkle with parmesan and chives and serve immediately.
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