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Pappardelle with Chanterelles in a Garlic Butter Wine Sauce
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Pappardelle with Chanterelles in a Garlic Butter Wine Sauce

Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Pam

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 until crisp in a large skillet; 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, stirring often, for 2 minutes, until the wine has reduced down a bit.
  • Add the drained pasta to the pan along with a bit of the reserved pasta water and toss to coat for 30 seconds.
  • 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.