This is a dish that was once a romantic pasta course at a restaurant named Chanterelle and has now become a family favorite. It can be a little rich, so I sometimes add stock to the cream. –
- 1 pound chanterelle mushroom
- 1/4 cup pancetta or bacon (diced)
- 1 shallot, chopped (about 1/3 cup)
- 2 tablespoons butter
- 1/2 cup cream
- 1 cup green peas
- 1/2 pound dry farfalle pasta
- Shaved pecorino cheese to garnish
- Salt and pepper to taste
- Stock (optional)
- lightly brown the pancetta and drain off the oil.
- boil the pasta until al dente.
- slice the chanterelle into thin bite-size slices and add to the pancetta, along with the shallots. let the chanterelle juices release.
- Add cream. let the cream reduce to about half. You can add a bit of stock here to thin out the sauce.
- Add cooked peas and turn off the heat.
- toss the farfalle with butter; and place on two plates. Add the chanterelle sauce on top.
- top with pecorino, salt and pepper to taste.