Chanterelle Pasta with bacon is one of my seasonal favorites. This Chanterelle Bacon Tagliatelle highlights these delicate, earthy mushrooms. I use store-bought fresh spinach tagliatelle to keep the dish quick and simple. Meanwhile, yellow sherry tomatoes from my garden add a touch of acidity. They bring out the rich flavors of the bacon and mushrooms. As a result, this pasta is comforting, fresh, and perfect for a cozy dinner or a weekend treat.
Cooking the Chanterelles and Bacon
First, I cook the bacon until crisp. Then, I reserve about a tablespoon of the bacon fat and add a splash of olive oil. Next, I brown the chanterelles in this mixture until they are lightly golden. This enhances their earthy flavor and keeps them firm. Meanwhile, I sauté shallots and garlic until fragrant, then set them aside with the bacon. By keeping the components separate, each flavor shines. Finally, I toss everything together with the pasta, creating a dish that is vibrant and full of texture.
Fresh Tomatoes and Herbs
Meanwhile, I add the yellow sherry tomatoes to the pan for only 30 seconds. This warms them slightly while keeping their bright, acidic flavor. I use flat-leaf parsley, but basil or other fresh herbs also work well. Finally, I finish the pasta with freshly grated Parmesan. The result is a colorful, flavorful dish that celebrates chanterelle season and fresh garden produce.
Overall, this recipe is easy but impressive. Fresh spinach pasta, browned chanterelles, crispy bacon, lightly warmed tomatoes, and fresh herbs make a balanced, versatile meal. You can serve it for family dinners or a special occasion.
For another delicious chanterelle dish, try my Creamy Finnish Chanterelle Sauce, perfect for tossing with pasta. If you’re craving a hearty, comforting meal, my Chicken Pasta with Tomato, Mushrooms, and White Wine Sauce is a rich option that’s full of flavor. Or another chanterelle pasta, my Chicken Chanterelle Pasta. All the recipes are simple to make and perfect for a cozy dinner any night of the week.
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Chanterelle Bacon Tagliatelle
Ingredients
- 400 g fresh tagliatelle or your favorite dried or fresh pasta
- 300 g chanterelle mushrooms preferably small and firm, cleaned and chopped if necessary
- 200 g bacon diced
- 3 shallots finely chopped
- 3 cloves garlic minced
- 150 g sherry tomatoes, halved red, brown or yellow, or mixed colors
- 3 tbsp fresh parsley chopped
- 2-3 tbsp olive oil
- 70 g Parmesan cheese grated
- Salt and black pepper to taste
Instructions
- Cook the fresh tagliatelle according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
- In a large skillet, heat 1–2 tbsp olive oil and sauté the diced bacon until crispy. Remove and keep aside.
- In the same skillet, sauté shallots and garlic until fragrant, then set aside with the bacon.
- In a separate pan, heat the remaining olive oil and cook the chanterelles until slightly browned. Season lightly with salt and pepper.
- Add bacon-onion mixture to the pan, and heat everything together for 1-2 minutes.
- Toss the cooked tagliatelle with the bacon-onion mixture. Add a splash of reserved pasta water if needed to loosen the sauce.
- Add the cherry tomatoes and cook for 30 seconds.
- Stir in chopped parsley and adjust seasoning.
- Serve immediately with freshly grated Parmesan cheese on top.
