Fresh Chanterelle Mushroom Pasta with Crispy Pancetta

Ingredients

100 gr. Fresh Chanterelles                         250 gr. Linguine pasta

350 ml. canned plum tomatoes, crushed     80 gr. Pancetta, sliced, cut into strips

½ onion, sliced                                        25 ml fresh basil, chopped

40 ml. extra virgin olive oil                        sea salt / fresh cracked pepper

Freshly grated parmesan cheese                1-2 cloves garlic, chopped

Method 

• Bring a pot of salted water to a boil.
• Meanwhile heat a skillet. Add olive oil. Add onions, season, and sauté until golden. Add pancetta and cook until crispy. Add garlic, sauté for 1 minute.
• Add mushrooms, season, and sauté for 3 minutes. Add tomatoes, and let simmer for 5 minutes. Add pasta to boiling water, cook as per directions, drain. Add pasta to the sauce, fold in fresh basil, parmesan, and serve.
• Serves 2.

 Recipes created by Executive Chef Frank Abbinante. “Chefs On The Run”