Pasta with Chanterelles and Parmesan Cream

Melt the butter in a saucepan and add the freshly ground black pepper.

Pour in 100 ml of heavy cream, heat through, but do not let it boil.

Stir in the grated parmesan and keep stirring until melted (about 3-4 minutes).

Blend the cream until smooth using an immersion blender and set aside to cool.

Cook the pasta in boiling salted water.

Meanwhile, wash and slice the chanterelles.

Sauté the chanterelles with the onion, garlic powder, and oregano, seasoning with a little salt.

Cook until all the liquid released from the mushrooms has evaporated.

Pour in the remaining 50 ml of cream and let it simmer gently on low heat for a couple of minutes.

Add the cooked pasta to the chanterelles, splashing in a bit of the reserved pasta water if needed.