Pasta Riccioli with chanterelles

Pasta and mushrooms is an all time favorite for many of us and since we still have some chanterelles in season let’s do this one 🙂

Get started by prepping all the ingredients as this dish is fast and easy to put together ; dice a nice slice of Pancetta , clean the chanterelles , clean the few sugar snaps , julienne a nice roasted red pepper , slice a couple of garlic cloves . Get a pot of salted water boiling for the pasta ( i’ve only boiled the Riccioli for about 5 minutes to keep them al dente ) .

In a hot skillet add a touch of olive oil ( just a few drops ) , add the diced pancetta and reduce the heat to a medium , let it render while stirring around until nicely crispy browned ; toss in the chanterelles , add some garlic scapes if you have some or just add a crashed clove of garlic ( or two , optional ) ; toss and stir for just two minutes or so and add a dab of butter and a splash of fresh lemon juice , add the sugar snaps ( snow peas should work too ) and roasted red pepper ; season with s/p .

Drop pasta in the boiling water , stir and let boil .

Take skillet off the heat : then in a little bowl crack 1 or 2 eggs , add shredded Parmesan cheese and beat together with a fork ; add also 1 or 2 tbsp. of sour cream to egg mixture and mix in ; add this egg mixture to the skillet and fold it in fast ; scoop the pasta out of the pot and toss it right into the skillet ; toss and serve with maybe an extra sprinkle of Parmesan cheese on top .

It may sound complicated but it really is an easy bowl of pasta to get for a fast dinner ; mushrooms can also be substituted with another kind like say oyster ?? 🙂 Buon appetito 🙂

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