Bacon and Sage Pasta with Chanterelles

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

1. Clean the Chanterelles: Rinse and gently clean the chanterelles. Break them into desired sizes instead of cutting.
2. Prepare Sage and Bacon: Slice the sage leaves. In a frying pan over medium heat, brown the diced bacon.

Cooking the Dish

3. Cook the Pasta: Follow the package instructions to cook the pasta until al dente.
4. 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.
5. 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.
6. 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

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5 from 2 reviews

• Author: Claudia Willner
• Total Time: 30 minutes
• Yield: Serves 2
• Diet: Omnivore

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Description

Creamy mascarpone, crispy bacon, and earthy chanterelles make this fall pasta a delight. Simple to make, yet elegant enough for a dinner party.

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Ingredients

Units USM Scale 1x2x3x

• 14 oz (400 g) Pasta
• 2 cups (300 g) Chanterelles
• 10 leaves Sage Leaves
• 1/4 cups (50 g) Bacon
• 1 Tbsp Olive Oil
• 2 cloves Garlic Cloves
• 7 tbsp (100 ml) Vegetable Stock
• 3/4 cups (200 g) Mascarpone Cheese
• Salt
• Freshly Ground Black Pepper

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Instructions

1. Preparing the Ingredients
2. Rinse and gently clean the chanterelles. Break them into desired sizes.
3. Slice the sage leaves. In a frying pan over medium heat, brown the diced bacon.
4. Cooking the Dish
5. Follow the package instructions to cook the pasta until al dente.
6. 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.
7. Stir in the vegetable stock and mascarpone cheese. Allow the cheese to melt, then season with salt and black pepper to taste.
8. Add the cooked pasta to the frying pan. Mix well with the sauce and mushrooms. Serve immediately.

Notes

• For a richer flavor, use pancetta instead of bacon.
• If chanterelles are unavailable, cremini or shiitake mushrooms make a good substitute.
• To prevent the sauce from becoming too thick, add a tablespoon of pasta water before stirring in the mascarpone.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Italian

Nutrition

• Serving Size: 1.5 cups
• Calories: 600
• Sugar: 5
• Sodium: 600
• Fat: 40
• Saturated Fat: 20
• Unsaturated Fat: 15
• Carbohydrates: 60
• Fiber: 5
• Protein: 15
• Cholesterol: 80

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