Description
Creamy mascarpone, crispy bacon, and earthy chanterelles make this fall pasta a delight. Simple to make, yet elegant enough for a dinner party.
Ingredients
Units
Scale
- 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
Instructions
- Preparing the Ingredients
- Rinse and gently clean the chanterelles. Break them into desired sizes.
- Slice the sage leaves. In a frying pan over medium heat, brown the diced bacon.
- Cooking the Dish
- Follow the package instructions to cook the pasta until al dente.
- 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.
- Stir in the vegetable stock and mascarpone cheese. Allow the cheese to melt, then season with salt and black pepper to taste.
- 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