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Chanterelle Campanelle Carbonara with foraged chanterelles, crispy fried sage and bacon in a creamy parmesan egg sauce.
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Chanterelle Campanelle Carbonara

OUT WEST: Food & Lifestyle
www.outwestlifestyle.com
Chanterelle Campanelle Carbonara with foraged chanterelles, crispy fried sage and bacon in a creamy parmesan egg sauce.
Prep Time15 minutes
Cook Time10 minutes
Course: Dinner, Main Course
Cuisine: Farm to Table, Farmer's Market, italian
Keyword: Chanterelle Recipes, Easy Pasta Recipe, Foraged Food, Mushroom Pasta
Servings: 4

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.