Saturday, July 12, 2014


serves two

approx 180 grams spaghetti (or linguine, tagliatelle, etc.)
3 handfuls of small chanterelle mushrooms (cleaned)
4 slices of streaky bacon, cut into small strips
1 clove of garlic, chopped
3/4 cup of dry white wine
3/4 cup of single cream
about 2 tablespoons chopped parsley
Salt and pepper to season
A little olive oil for frying

Cook the pasta according to packet instructions. In the meantime, prepare the sauce. Heat a couple of tablespoons of olive oil in a large frying pan and fry the bacon till it just starts to brown. Toss in the mushrooms and the garlic and fry over a medium heat for a further 2- 3 minutes. Pour in the wine and cook over a medium heat till about 1/2 of the wine has evaporated. Add the cream and parsley to pan and cook for a few minutes, reducing the sauce a little. Season with some salt and black pepper. Add the drained pasta to the pan and toss over a low heat for a minute or so, to allow the pasta to soak up some of the sauce. Serve with a little grated parmesan cheese.

bacon recipe source: Allora Andiamo (member), Jamie

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