Summary

Ingredients

• 500 g chanterelles
• 500 g ribbon noodles
• Salt and pepper, from the mill
• 1 large onion (s)
• 150 g bacon (Tyrolean farmer`s bacon), thinly sliced
• 5 tablespoon olive oil
• 25 sage leaves
• 100 g parmesan, freshly rated

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Instructions

1. Clean the chanterelles. Cook the pasta in salted water until al dente. Halve the onions and cut into half rings. Cut the bacon into strips.
2. Heat 2 tablespoons of oil and fry the sage leaves over a medium heat for 1 minute, then remove and set aside. Add 1 tablespoon of oil and stir-fry the onions and bacon for 3 minutes, then remove and set aside. Put another 2 tablespoons of oil in the pan and fry the chanterelles for 5 minutes.
3. Now mix in the bacon and onions and season with salt and pepper. Fold in the pasta and serve sprinkled with sage and parmesan.