Ingredients
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1 pound Chanterelle Mushroom
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0.25 cup BaconDiced
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0.3 cup ShallotChopped
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2 tablespoons Butter
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0.5 cup Cream
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1 cup Peas
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0.5 pound PastaFarfalle
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Parmesan Cheese
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Salt
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Black Pepper
Directions
Steps
|
1
Done
|
Lightly brown the pancetta and drain off the oil. |
|
2
Done
|
Boil the pasta until al dente. |
|
3
Done
|
Slice the chanterelle into thin bite-size slices and add to the pancetta, along with the shallots. let the chanterelle juices release. |
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4
Done
|
Add cream. let the cream reduce to about half. You can add a bit of stock here to thin out the sauce. |
|
5
Done
|
Add cooked peas and turn off the heat. |
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6
Done
|
Toss the farfalle with butter, and place on two plates. Add the chanterelle sauce on top. |
|
7
Done
|
Top with pecorino, salt and pepper to taste. |
