Chanterelle Campanelle Carbonara with foraged chanterelles, crispy fried sage and bacon in a creamy parmesan egg sauce.
There is such satisfaction in preparing foraged food. The idea of using what is seasonally available in our own backyard or from a nearby farm, preparing it simply to showcase those ingredients, then enjoying the prepared meal somehow makes every bite that much better.
This dish takes a basic carbonara recipe and elevates it using farm fresh eggs with beautiful yellow yolks, creating a lovely colored sauce. Chanterelle mushrooms are lightly sauteed in butter and garlic then folded in the sauce with crispy bacon pieces and fried sage. I use campanelle pasta for their ruffled edges that almost mimick the shape of the chanterelles.
Ingredients in Chanterelle Campanelle Carbonara
- Chanterelle Mushrooms – You can find these in the fall at farmers markets, your favorite spot in the woods or if you’re lucky in your yard.
- Campanelle Pasta – Shaped like a flower with ruffled edges.
- Sage – Fresh sage leaves.
- Bacon – Good quality bacon.
- Garlic – Two cloves garlic.
- Eggs – Farm fresh eggs.
- Parmesan – Fresh grated parmesan.
- Other Items – Cracked black pepper, salt, olive oil, butter.
Chanterelle Campanelle Carbonara
Ingredients
- 2 eggs
- 2 egg yolks
- 1 cup parmesan grated (plus more for serving)
- salt and cracked pepper
- 2 cups dried campanelle pasta
- 4 strips bacon
- 8 cups chanterelle mushrooms sliced
- 1 tbsp garlic minced
- 2 tbsp butter
- 6-8 sage leaves
- 1/2 cup oil for frying sage leaves
Instructions
- Combine the eggs, yolks, parmesan, a pinch of salt and generous amount of cracked black pepper in a small bowl and set aside.
- Cook the bacon slices in either a pan on the stove top, oven or air fryer until browned. Rough chop into pieces. Set aside.
- Heat a small pan with 1/2 cup oil. Fry the sage leaves until just crispy, but still green in color. Remove from oil, blot dry and set aside.
- Heat a pot of water for the pasta. Boil the pasta until al dente. While the pasta is boiling sauté the chanterelles in 2 tbsp. butter and 1 tbsp. garlic in a large pan over medium high heat until just softened.When pasta is cooked though, reserve 1 cup of the pasta water, drain the pasta and add to the chanterelle mixture.
- Fold egg mixture into the pasta and chanterelles. Add enough pasta water to make it saucy. Fold in bacon and crispy sage leaves. Garnish with fresh grated parmesan.
Related Recipes
Mushrooms have so many nutrients. Whether you forage your own mushrooms or you grab what the market has, we have the best recipes to showcase these beauties. Mushroom Chive Pappardelle with portobello mushrooms and fresh chives in a light pan sauce with fresh pappardelle pasta. Perfect for a hearty vegetarian meal or anytime you want a simple pasta dish. Shiitake and Scallop Fettucine in a buttery garlic shallot sauce with crispy breadcrumbs, parmesan and fresh chives checks all the texture boxes. This is rustic elegance at its best. Chanterelle Sage Stuffing combines earthy chanterelle mushrooms, sage and leeks with toasted bread cubes for a really delicious side dish.
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