A creamy fall pasta, featuring luscious mascarpone cheese, crispy bacon, delicious chanterelles and vibrant sage.
Autumn is right around the corner and I don’t know about you, but for me, Autumn and mushrooms go hand in hand. I always look forward when all different kinds of mushrooms make it back into the store. It’s hard to pick a favorite but one of my top choices is for sure Chanterelles. As a child I wasn’t to fond of them because of there looks, but the older I got the more I started to cherish there taste!
Chanterelles have a firm, moist and fibrous texture. If you taste them raw you will feel a peppery sensation in your throat. When you cook them, they will loose their pepperiness, but create a delicious flavor and texture to your dish.
It’s really important that you don’t wash your mushrooms. They are already moist and tend to draw water very quickly. If you hold them under water they will get soggy. Only clean them by brushing off little pieces of dirt or cut away icky parts.
My experience says rather to use butter than oil to roast Chanterelles. At first you are tempted to roast them for to long. The longer you roast them the more they’ll shrink. So simple roast them for 5-7 min in butter, salt and pepper them and they are ready to put a zing in any dish.
Step by Step Guide
Preparing the Ingredients
- Clean the Chanterelles: Rinse and gently clean the chanterelles. Break them into desired sizes instead of cutting.
- Prepare Sage and Bacon: Slice the sage leaves. In a frying pan over medium heat, brown the diced bacon.
Cooking the Dish
- Cook the Pasta: Follow the package instructions to cook the pasta until al dente.
- Cook Chanterelles and Sage: Add the chanterelles to the frying pan with bacon. Roast for 6-8 minutes, adding olive oil if needed. Then, add sage and garlic and roast for another 2 minutes.
- Create the Sauce: Stir in the vegetable stock and mascarpone cheese. Allow the cheese to melt, then season with salt and black pepper to taste.
- Combine and Serve: Add the cooked pasta to the frying pan. Mix well with the sauce and mushrooms. Serve immediately.
Recipe Notes
- Mushroom Handling: Cleaning chanterelles properly is crucial as they can retain soil and grit.
- Bacon: Adjust the amount of bacon based on your preference for a smokier flavor.
- Sauce Consistency: The sauce should be creamy but not overly thick. Adjust with a bit of pasta water if necessary.
- Fresh Ingredients: Using fresh sage and freshly ground pepper enhances the flavors significantly.
Bacon and Sage Pasta with Chanterelles
- Total Time: 25 minutes
- Yield: 6 servings
Description
A creamy fall pasta, featuring luscious mascarpone cheese, crispy bacon, delicious chanterelles and vibrant sage.
Ingredients
- Pasta: 14 ounces (400 g)
- Chanterelles: 2 cups, cleaned and prepared (300 g)
- Sage Leaves: 10 leaves, sliced
- Bacon: 1/4 cup, diced (50 g)
- Olive Oil: 1 Tbsp (additional as needed)
- Garlic Cloves: 2, pressed
- Vegetable Stock: 7 tablespoons (100 ml)
- Mascarpone Cheese: 3/4 cup (200 g)
- Salt: to taste
- Freshly Ground Black Pepper: to taste
Instructions
Preparing the Ingredients
- Clean the Chanterelles: Rinse and gently clean the chanterelles. Break them into desired sizes instead of cutting.
- Prepare Sage and Bacon: Slice the sage leaves. In a frying pan over medium heat, brown the diced bacon.
Cooking the Dish
- Cook the Pasta: Follow the package instructions to cook the pasta until al dente.
- Cook Chanterelles and Sage: Add the chanterelles to the frying pan with bacon. Roast for 6-8 minutes, adding olive oil if needed. Then, add sage and garlic and roast for another 2 minutes.
- Create the Sauce: Stir in the vegetable stock and mascarpone cheese. Allow the cheese to melt, then season with salt and black pepper to taste.
- Combine and Serve: Add the cooked pasta to the frying pan. Mix well with the sauce and mushrooms. Serve immediately.
Notes
- Mushroom Handling: Cleaning chanterelles properly is crucial as they can retain soil and grit.
- Bacon: Adjust the amount of bacon based on your preference for a smokier flavor.
- Sauce Consistency: The sauce should be creamy but not overly thick. Adjust with a bit of pasta water if necessary.
- Fresh Ingredients: Using fresh sage and freshly ground pepper enhances the flavors significantly.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Primi
- Method: Pan frying
- Cuisine: American Italian
So yummy. I used fresh homemade fettuccini noodles and used a little less pasta. The recipe was perfect, great flavour!!!