Chanterelle Bacon Tagliatelle
A rich and flavorful pasta featuring tender, slightly browned chanterelle mushrooms, crispy bacon, sautéed shallots, and garlic, served over fresh tagliatelle and finished with grated Parmesan. Perfect for a cozy weeknight or a special dinner.
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.
Notes
Use small, firm chanterelles if possible—they brown nicely and retain texture.
Cooking the chanterelles separately allows them to develop a deeper flavor and prevents the bacon-onion mixture from overcooking.
Feel free to adjust the amount of parsley or Parmesan according to taste.
If fresh chanterelles aren’t available, you can substitute them with porcini or champignons. Porcini will add a deeper, earthy flavor, while champignons give a milder, versatile taste. Cook them the same way, brown in the reserved bacon fat with a splash of olive oil.
This dish is best enjoyed right after cooking, as fresh pasta can lose its texture when reheated. If you want to prepare ahead, you can cook the bacon and mushrooms in advance, then reheat gently and toss with freshly boiled pasta just before serving.