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