Pappardelle with Chanterelles in a Garlic Butter Wine Sauce
Servings 4
Equipment
- Large skillet
- Large pot
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
Instructions
- Cook the bacon pieces in a large skillet until crisp.
- Remove bacon from the skillet and place it on paper towels to drain. Chop into fine bits and set aside until needed.
- Discard 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 ½ cup of the cooking water.
- Meanwhile, add 1 tablespoon of butter to the same skillet and heat it over medium-high heat.
- Add the mushrooms to the hot skillet and stir to coat evenly with the butter. Cook undisturbed for 2 minutes, tossing, and continue cooking until golden brown, 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, stirring often, for 2 minutes, until the wine has reduced.
- Add the drained pasta to the pan, along with some reserved 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.