Bucatini with bacon-chanterelle carbonara and prawns

Name: Bucatini with bacon-chanterelle carbonara and prawns
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Peeled shrimps (fresh or frozen); 400 g pasta (e.g. thin macaroni); 7-10 Tbsp Salt; 150 g streaky smoked bacon; 300 g Chanterelles; 1 collar flat leaf parsley; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 4 Eggs (size M); 3 TABLESPOONS Whipped cream

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Peeled shrimps (fresh or frozen)
400 g pasta (e.g. thin macaroni)
7-10 Tbsp Salt
150 g streaky smoked bacon
300 g Chanterelles
1 collar flat leaf parsley
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
4 Eggs (size M)
3 TABLESPOONS Whipped cream

Directions

1
Defrost the prawns if necessary. Cook the noodles in boiling salted water according to the instructions on the packet. Finely dice bacon. Thoroughly wash and clean the chanterelles several times and drain them well. Wash parsley, shake dry, pluck off leaves. Chop half of the leaves
2
Heat 2 tablespoons of oil in a frying pan. Fry the parsley leaves in it. Remove and place on kitchen paper. Fry the bacon in the pan until crispy. Add chanterelles and fry for approx. 5 minutes. Season with pepper
3
Drain the pasta and let it drain well. Put them back into the pot. Add the chanterelle and bacon mixture. Whisk eggs with cream. Season with salt and pepper. Add to the noodles. Heat over low heat, stirring constantly, until the egg mixture thickens slightly, but does not flocculate. Remove the pot from the stove
4
Rinse the prawns and pat them dry. Heat 1 tablespoon of oil in a frying pan and fry the prawns for 3-4 minutes, turning them over. Season with salt and pepper
5
Fold the chopped parsley under the noodles. Arrange noodles with prawns and parsley leaves