Macaroni with mushroom cognac sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Cook the macaroni in boiling salted water for about 8 minutes. For the sauce, clean the mushrooms, wash if necessary and cut in half. Clean the chanterelles, clean them with a brush and possibly wash them only briefly in cold water. Larger chanterelles may need to be halved. Dab all mushrooms dry. Cut bacon into small pieces. Peel, halve and chop the onion.

2. 2

   Wash thyme, dab dry and, except for something to garnish, peel the leaves from the stems or chop the thyme leaves. Fry the bacon in a pan without fat until crispy. Add the onion and fry. Remove everything. Add oil to the frying fat. Fry the mushrooms for about 5 minutes while turning them. Season with salt and pepper. Dust the mushrooms with flour and sauté briefly. Deglaze with cognac, bring to the boil briefly. Then deglaze 3/8 litres of water and cream. Bring to the boil, stir in broth and simmer for about 5 minutes. Stir in thyme. Add bacon-onion mixture to the sauce.

3. 3

   Season with salt and pepper. Dust the mushrooms with flour and sauté briefly. Deglaze with cognac, bring to the boil briefly. Then deglaze 3/8 litres of water and cream. Bring to the boil, stir in broth and simmer for about 5 minutes. Stir in thyme. Add bacon-onion mixture to the sauce. Season to taste with salt and pepper. Peel the Parmesan cheese with a peeler and remove the fine slices. Drain the pasta and let it drain. Arrange pasta and sauce. Sprinkle with parmesan and garnish with the rest of thyme. Crush the pink berries with your fingers directly over the pasta

4. 4

   Season to taste with salt and pepper. Peel the Parmesan cheese with a peeler and remove the fine slices. Drain the pasta and let it drain. Arrange pasta and sauce. Sprinkle with parmesan and garnish with the rest of thyme. Crush the pink berries with your fingers directly over the pasta

Nutrition Facts

KCAL
660 kcal

CARBS
83 g

FATS
23 g

PROTEINS
23 g