Tagliatelle with chanterelles

Name: Tagliatelle with chanterelles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Chanterelles; 1 collar Spring onions; 10 Stem(s) Thyme; 400 g Tagliatelle Noodles; 7-10 Tbsp Salt; 1 TABLESPOON Sunflower oil; 100 g smoked streaky bacon in strips; 150 ml dry white wine; 200 g Whipped cream; 7-10 Tbsp Pepper; 1 TABLESPOON Sauce thickener

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Chanterelles
1 collar Spring onions
10 Stem(s) Thyme
400 g Tagliatelle Noodles
7-10 Tbsp Salt
1 TABLESPOON Sunflower oil
100 g smoked streaky bacon in strips
150 ml dry white wine
200 g Whipped cream
7-10 Tbsp Pepper
1 TABLESPOON Sauce thickener

Directions

1
Clean and wash the mushrooms and, depending on size, cut them in half or quarters. Onions clean, wash and cut into pieces of about 1 cm. Wash thyme, shake dry and, except for 4 stems for garnishing, pluck leaves from the stems.
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Heat oil, fry bacon briefly, add mushrooms and fry for about 5 minutes while turning. After 3 minutes add spring onions. Deglaze with wine, boil down to 1/3 of the liquid, add cream, bring to the boil.
3
Season to taste with thyme, salt and pepper. Thicken cream sauce with sauce thickener. Pour the finished pasta into a sieve. Put the noodles back into the pot and fold in the sauce. Arrange on plates and garnish with thyme.