Bucatini with chanterelle carbonara

Name: Bucatini with chanterelle carbonara
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, pepper; 150 g streaky smoked bacon; 300 g Chanterelles; 1 collar flat leaf parsley; 3 TABLESPOONS Olive oil; 4 Eggs (Gr. M); 3 TABLESPOONS Whipped cream

AUTHOR
Lenora Decker

DIFFICULTY
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, pepper
150 g streaky smoked bacon
300 g Chanterelles
1 collar flat leaf parsley
3 TABLESPOONS Olive oil
4 Eggs (Gr. M)
3 TABLESPOONS Whipped cream

Directions

1
Defrost the prawns if necessary. Put the noodles in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) and cook according to package instructions. Finely dice bacon. Clean the chanterelles well (e.g.
2
with a brush or kitchen paper), wash briefly if necessary and dab dry. Wash parsley, shake dry, dab off leaves. Chop half the leaves.
3
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.
4
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 continuously, until the egg mixture thickens slightly, but does not flocculate, and fold into the noodles.
5
Take the pot off the stove.
6
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.
7
Fold the chopped parsley under the noodles. Serve the noodles with prawns and parsley leaves.