Chanterelle and Bacon Pasta

Get all your ingredients ready for this delicious chanterelle and bacon pasta. Rinse the mushrooms thoroughly under running water to remove any dirt and grit, then drain them well in a colander.

Bring a pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions.

While the pasta is cooking, slice the bacon into thin strips, about 2 cm wide.

Finely chop half of an onion.

Heat a skillet over medium heat and crisp up the bacon for 1–2 minutes until golden. There is no need to add oil, as the bacon will render plenty of its own fat.

Remove the bacon and set it aside. Toss the onion and chanterelles into the skillet and sauté for another 2–3 minutes.

Lower the heat, pour in the heavy cream, season with salt and pepper to taste, return the bacon to the pan, and give everything a good mix.

Simmer the sauce for about 3–4 minutes, stirring occasionally with a spatula, until it thickens up nicely.

Drain the cooked pasta in a colander. Toss it directly into the skillet with the sauce, mix gently, and turn off the heat.