Summary

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

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Instructions

1. 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.