Chanterelle Carbonara with Chive Pistou

Chanterelle Carbonara with Chive Pistou is fall on a plate. Freshly foraged chanterelles and baby kale carbonara style with creamy burrata drizzled in garlicky chive pistou.

I’m feeling the fall with this quick weeknight Chanterelle Carbonara with Chive Pistou. Freshly foraged chanterelles are sauteed with garlic and baby kale then folded together in a light carbonara sauce then twirled up in fresh fettuccine. Burrata adds a nice creamy touch especially when drizzled in chive pistou.

What is a Pistou?

Pistou is my new favorite herby concoction. It’s similar to a pesto, but there is no cheese or nuts involved. Just fresh herbs, olive oil and salt / pepper. It’s a super easy way to add fresh flavor to any dish. Just take whatever fresh herb you have, mince it up and blend together with the best olive oil. Perfect for drizzling over pasta, soups or anything you want to add a fresh taste to like these beautiful chanterelles.

Last week I shared a few tips on foraging for your own Pacific Golden Chanterelles. The season is only about 2 months long and really depends on the weather. After the first rain nearest fall, I set out to find what I consider PNW gold in the nearby forest. Check out my tips here:

Foraging for Chanterelles and this easy Chanterelle Crostini Recipe

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Chanterelle Carbonara with Chive Pistou

Chanterelle Carbonara with Burrata and Chive Pistou is fall on a plate. Freshly foraged chanterelles and baby kale carbonara style with creamy burrata drizzled in garlicky chive pistou.

Course Main Course

Cuisine Pasta, PNW

Keyword chanterelle, vegetarian, Weeknight Pasta

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Ingredients

Chanterelle Carbonara

• 2 cups chanterelles sliced
• 1 cup baby kale torn
• 1 tbsp garlic minced
• 1 ball burrata broken
• 1 tbsp olive oil
• 3 tbsp butter divided
• 1/2 cup parmesan cheese grated
• 2 large egg yolks
• 1 pinch salt / pepper
• 4.5 oz fresh fettuccine noodles cooked according to directions, reserve 2/3 cup pasta water.

Chive Pistou

• 1 tbsp fresh chives minced
• 2-3 tbsp olive oil
• 1/4 tsp garlic minced
• 1 pinch salt / pepper

Instructions

Chive Pistou

• Combine all ingredients together in a small bowl and let sit.

Chanterelle Carbonara

• Cook fettuccine and reserve 2/3 of pasta water.
• In a small bowl combine egg yolks and parmesean. Set aside.
• In a large pan over medium heat, saute chanterelles and garlic in 1 tbsp butter and 1 tbsp olive oil for about 3 minutes.
• Add remaining 2 tbsp butter and baby kale, saute for 1 minute.
• Remove from heat and add fettuccine, egg yolk mixture and reserved pasta water. Toss together to coat. Serve immediately with burrata and chive pistou drizzled over the top.

Related Recipes:

• Chanterelle Crostini
• Chanterelle and Potato Pizza with Thyme