Pappardelle with Chanterelles in a Garlic Butter Wine Sauce

This flavorful and delicious pappardelle with chanterelles in a garlic butter wine sauce took less than 30 minutes to make and made a special lunch for the middle of a humdrum week. The key to this dish is allowing the al dente pasta to sit in the sauce for a few minutes and toss it very well so the pappardelle absorbs it. My entire family loved this pasta dish, especially my daughter, who asked for seconds and was quite disappointed when she found out there weren’t any. Next time, I will make a much bigger portion!!! This pasta paired nicely with a house salad and freshly baked bread.

Pappardelle with Chanterelles in a Garlic Butter Wine Sauce

Ingredients:

• 2 slices of bacon, cut into pieces
• 6 oz pappardelle pasta, cooked in salted water, per instructions **Reserve 1/2 cup of cooking water, use as needed
• 2 tbsp butter, divided
• 6 oz chanterelle mushrooms, sliced
• 2-3 cloves of garlic, to taste, minced
• Pinch of crushed red pepper flakes, to taste, if desired
• ½ cup dry white wine
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp fresh parsley, chopped
• ¼ cup parmesan, finely grated, plus more for serving

How to Make Pappardelle with Chanterelles in a Garlic Butter Wine Sauce

Cook the bacon pieces in a large skillet until crisp; remove from the skillet and place on a paper towel to drain. Chop into fine bits and set aside until needed.

Remove all of the bacon grease from the skillet but don’t wipe out the pan–it will give the mushrooms a little extra flavor.

Cook the pappardelle pasta in salted boiling water in a large pot until just al dente; drain all but 1/2 cup of the cooking water. 

While the pasta is cooking, add 1 tablespoon of butter to the same skillet you cooked the bacon in and heat it over medium-high heat.

Add the mushrooms to the hot skillet and stir to coat evenly in the butter. Cook undisturbed for 2 minutes and toss then continue to cook until golden brown, another 1-2 minutes. Add the garlic & a pinch of crushed red pepper flakes, if desired, and cook, stirring constantly, for 1 minute.

Add the wine along with the last tablespoon of butter and cook, often stirring, for 2 minutes, until the wine has reduced a bit. Add the drained pasta to the pan along with a bit of pasta water and toss to coat for a minute.

Let the pasta sit untouched for 1 minute then add the finely grated parmesan and season with sea salt & freshly cracked pepper to taste, while tossing with tongs constantly. Let the pasta sit untouched for another 1-2 minutes. Add the parsley and bacon crumbles then toss to coat well; pour into a serving bowl and serve with parmesan on the side. Enjoy.