Tagliatelle med kantareller
Added by Henrik Wold
A luxurious autumn pasta with golden chanterelles, crispy pancetta, and a silky egg yolk finish. Best made in late summer or fall when fresh chanterelles are in season. Substitute with other wild mushrooms if needed.
Servings
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Ingredients
Instructions
1
Cut the pancetta into small cubes and fry in a pan over medium-high heat until golden.
2
Bring a large pot of well-salted water to a boil for the pasta.
3
Add a whole garlic clove and a few sprigs of thyme to the pancetta pan. Fry for a couple of minutes to infuse flavor.
4
Add the chanterelles with a knob of butter. Fry for a few minutes until the mushrooms have a nice sear. Add the white wine vinegar and let it reduce.
5
Cook the pasta until al dente. Drain, reserving a cup of pasta water.
6
Remove the garlic clove and thyme sprigs. Toss the pasta into the mushroom mixture, splashing in pasta water while stirring. Continue tossing for another minute, adding more pasta water if needed. Season with salt and pepper.
7
Top each portion with an egg yolk, freshly ground black pepper, a generous drizzle of olive oil, and grated Parmesan. Serve immediately.
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