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Pappardelle with Chanterelle Mushrooms and Egg
Ingredients (4 Servings)
- 500 grams egg pappardelle pasta
- 300 grams guanciale, sliced thinly
- 250 grams fresh chanterelle mushrooms
- 30 grams (1/4 cup) unsalted butter, European-style preferably
- 3 cloves garlic, finely minced
- 240 ml (1 cup) Chardonnay wine
- 240 ml (1 cup) vegetable or mushroom broth
- 120 ml (1/2 cup) heavy cream
- 3 tablespoons flat-leaf parsley, finely minced
- quail eggs for garnish
- salt and pepper
Directions
- In a large pot, bring water to a boil over high heat and salt generously. Cook pasta to al dente, according to package instructions.
- In a large pan, cook guanciale over medium heat, until bacon turns opaque but not burnt. Set aside to drain over paper towels. Dispose of bacon grease and wipe clean the pan.
- In the pot you used for cooking pasta, melt the butter over medium-low heat. Sautée garlic until golden, about 1 to 2 minutes. Increase the heat to medium, add the chanterelle mushrooms and sautée until juicy (if it is dry, then you may have overcooked them), about 2 to 3 minutes. Season with salt to taste. Add half the Chardonnay wine (1/2 cup), and cook for another 1 to 2 minutes or until the wine reduces. When mushrooms are done, turn heat off but leave mushrooms in the pot, but away from heat.
- Back to the other pan (the one used to cook bacon), heat the remaining half of the wine (1/2 cup) over mdium heat until it reaches a boil and is reduced to half, then add the vegetable broth first, followed by the cream. Stir thoroughly. If you want a thicker sauce, add more cream. If you want a thinner sauce, add more broth.
- Bring the cooked pasta back in the pot with mushrooms and stir thoroughly. Pour the cream mixture into the pasta and stir until combined.
- Add the cooked guanciale and mix well. Season to taste. Sprinkle with chopped parsley.
- Over medium heat, pan fry some quail eggs in an oiled skillet until the edges start to curl and turn golden but the yolks still runny.
- Remove from pan with a spatula and lay on top of pasta. Serve immediately.
Nutrition
Per serving:- Calories:- 225
- Fat:- 5 g
- Cholesterol:- 12 mg
- Sodium:- 121 mg
- Carbohydrate:- 21 g
- Fiber:- 4 g
- Protein: 38 g
