ribbon noodles with chanterelles

Name: ribbon noodles with chanterelles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions; 125 g streaky smoked bacon; 1 can(s) (425 ml) Chanterelles (drained weight 230 g); 1 collar Parsley; 250 g white ribbon noodles; 7-10 Tbsp (Tagliatelle Barilla); 7-10 Tbsp Salt; 1 TABLESPOON Oil; 1/2 l Vegetable broth (instant); 125 g Whipped cream; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1-2 TABLESPOONS dark sauce thickener

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions
125 g streaky smoked bacon
1 can(s) (425 ml) Chanterelles (drained weight 230 g)
1 collar Parsley
250 g white ribbon noodles
7-10 Tbsp (Tagliatelle Barilla)
7-10 Tbsp Salt
1 TABLESPOON Oil
1/2 l Vegetable broth (instant)
125 g Whipped cream
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1-2 TABLESPOONS dark sauce thickener

Directions

1
Onions peel and chop finely. Cut the bacon into cubes. Pour chanterelles on a sieve and drain well. Wash parsley, dab dry, put something aside for garnishing.
2
Finely chop the remaining parsley. Cook the pasta in boiling salted water for about 5 minutes. In the meantime, heat oil in a pan, add bacon, onions and chanterelles and fry for about 2 minutes.
3
Add parsley and mix in. Deglaze with broth and cream. Season with salt, pepper and paprika, bring to the boil, stir in sauce thickener, bring to the boil again briefly. Drain the pasta and arrange on 4 plates.
4
Spread the sauce on the noodles and garnish with the remaining parsley.