Pasta with chanterelles and cream sauce
4 servings
20 minutes
Pasta with chanterelles and creamy sauce is an elegant dish of Italian cuisine that combines the tenderness of cream with the subtle forest aroma of chanterelles. Chanterelles, known for their nutty flavor, pair perfectly with a silky sauce made from white wine and cream, creating a rich yet balanced taste. Tagliatelle enveloping this aromatic sauce transforms into a harmonious dish that evokes associations with cozy Italian meals. Parsley and parmesan complete the composition, adding freshness and zest. This dish is perfect for special dinners or cozy evenings when one wants to enjoy the tenderness and sophistication of Italian flavors.
1
Boil the pasta according to the instructions on the package.
- Tagliatelle: 200 g
2
Crush the garlic with the flat side of a knife, fry it in a mixture of olive and butter, then discard.
- Garlic: 2 cloves
- Olive oil: 2 tablespoons
- Butter: 2 tablespoons
3
Thoroughly wash the mushrooms, cut them into large pieces, and fry in garlic oil over high heat.
- Chanterelles: 300 g
4
Once the liquid in the pan evaporates, add white wine.
- Dry white wine: 2 tablespoons
5
After 3 minutes, add finely chopped onion and sauté everything together for 4 minutes.
- Onion: 1 head
6
Pour in the cream, season with salt and pepper, and simmer for another 3 minutes.
- Cream 20% fat: 150 ml
- Salt: to taste
- Ground black pepper: to taste
7
Add the pasta to the pan and mix well.
- Tagliatelle: 200 g
8
Sprinkle with parsley, parmesan, and serve immediately.
- Chopped parsley: 2 tablespoons
- Grated Parmesan cheese: 70 g
