Spaghetti with mushrooms and bacon
easy
45 mins
45 mins
Ingredients
- 400 g Chanterelles
- 200 g Rose mushrooms
- 100 g streaky smoked bacon
- 1 medium onion
- 1 Garlic clove
- 1 collar flat leaf parsley
- 400 g Bucatini or spaghetti
- 7-10 Tbsp salt, pepper
- 3 TABLESPOONS Oil
- 2 TABLESPOONS Butter
- 1⁄8 l dry white wine
- 50 g Parmesan
Directions
- 1
Clean and wash the mushrooms, if necessary wash them briefly and dab them dry. Halve or quarter large mushrooms. Cut bacon into strips. Peel onion and garlic. Dice onion, chop garlic finely. Wash and chop parsley.
- 2
Cook the pasta in boiling salted water according to the instructions on the packet. Fry bacon in a large pan without fat until crispy. Fry onion and garlic briefly. Remove.
- 3
Heat the oil in the bacon fat. Fry the mushrooms for about 5 minutes until golden brown. Put all mushrooms back into the pan. Season with salt and pepper.
- 4
Add butter and continue frying for 2-3 minutes. Deglaze with wine and about 100 ml pasta water and simmer for 2-3 minutes. Grate parmesan. Fold in bacon mix and parsley, heat up briefly. Season to taste again.
- 5
Drain the pasta. Mix with the mushrooms.
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