Tagliatelle with Chanterelle Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g ribbon pasta (taliatelle)
- 300 g chanterelles, (you can also use mushrooms)
- 50 g bacon (pork belly)
- 1 small onion (s)
- 1 clove garlic
- 1 cup whipped cream
- 2 cl brandy
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the chanterelles and cut the larger mushrooms a little. Chop the onion and garlic and fry in a little oil, add the chopped pork belly. Then add the chanterelles, fry them, deglaze with brandy and fry them. Pour in the cream and let it boil down a little. Season to taste with salt and pepper, add to the cooked pasta and serve sprinkled with parmesan. Garnish with fresh chives to taste.
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