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Pappardelle with Chanterelles in a Garlic Butter Wine Sauce

Pappardelle with Chanterelles in a Garlic Butter Wine Sauce

This flavorful and delicious pappardelle with chanterelles in a garlic wine sauce took less than 30 minutes to make and made a special lunch for the middle of a humdrum week. As much as I WANTED to add cream to this dish, I decided to go the healthier route and kept the sauce simple. Butter. Garlic. Wine. The key to this dish is that you must allow the al dente pasta to sit in the sauce for a few minutes and toss it very well so the pappardelle really absorbs it. Top it with bacon crumbles, parsley, and parmesan and you have one tasty meal! My entire family loved this pasta dish, especially my daughter, who asked for seconds and was quite disappointed when she found out there wasn’t any. Next time, I will make a much bigger portion!!!

Pappardelle with Chanterelles in a Garlic Butter Wine Sauce

How to Make Pappardelle with Chanterelles in a Garlic Butter Wine Sauce

Cook the bacon pieces in a large skillet until crisp; remove from the skillet and place on a paper towel to drain. Chop into fine bits and set aside until needed.

Remove all of the bacon grease from the skillet but don’t wipe out the pan–it will give the mushrooms a little extra flavor.

Cook the pappardelle pasta in salted boiling water in a large pot until just al dente; drain all but 1/2 cup of the cooking water. 

While the pasta is cooking, add 1 tablespoon of butter to the same skillet you cooked the bacon in and heat it over medium-high heat.

Add the mushrooms to the hot skillet and stir to coat evenly in the butter. Cook undisturbed for 2 minutes and toss then continue to cook until golden brown, another 1-2 minutes. Add the garlic & a pinch of crushed red pepper flakes, if desired, and cook, stirring constantly, for 1 minute.

Add the wine along with the last tablespoon of butter and cook, stirring often, for 2 minutes, until the wine has reduced down a bit. Add the drained pasta to the pan along with a bit of pasta water and toss to coat for a minute.

Let the pasta sit untouched for 1 minute then add the finely grated parmesan and season with sea salt & freshly cracked pepper to taste, while tossing with tongs constantly. Let the pasta sit untouched for another 1-2 minutes. Add the parsley and bacon crumbles then toss to coat well; pour into a serving bowl and serve with parmesan on the side. Enjoy.

Pappardelle with Chanterelles in a Garlic Butter Wine Sauce

Pappardelle with Chanterelles in a Garlic Butter Wine Sauce

Pappardelle with Chanterelles in a Garlic Butter Wine Sauce

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main
Cuisine: Italian
Servings: 4
Author: Pam

Equipment

  • Large skillet
  • Large pot

Ingredients

  • 2 slices of bacon, cut into pieces
  • 6 oz pappardelle pasta, cooked in salted water, per instructions **Reserve 1/2 cup of cooking water, use as needed
  • 2 tbsp butter, divided
  • 6 oz chanterelle mushrooms, sliced
  • 2-3 cloves of garlic, to taste, minced
  • Pinch of crushed red pepper flakes, to taste, if desired
  • 1/2 cup dry white wine
  • Sea salt and freshly cracked pepper, to taste
  • 1 tbsp fresh parsley, chopped
  • 1/4 cup parmesan, finely grated, plus more for serving

Instructions

  • Cook the bacon pieces until crisp in a large skillet; remove from the skillet and place on a paper towel to drain. Chop into fine bits and set aside until needed. 
  • Remove all of the bacon grease from the skillet but don't wipe out the pan--it will give the mushrooms a little extra flavor. 
  • Cook the pappardelle pasta in salted boiling water in a large pot until just al dente; drain all but 1/2 cup of the cooking water. 
  • While the pasta is cooking, add 1 tablespoon of butter to the same skillet you cooked the bacon in and heat it over medium-high heat.
  • Add the mushrooms to the hot skillet and stir to coat evenly in the butter. Cook undisturbed for 2 minutes and toss then continue to cook until golden brown, another 1-2 minutes.
  • Add the garlic & a pinch of crushed red pepper flakes, if desired, and cook, stirring constantly, for 1 minute. 
  • Add the wine along with the last tablespoon of butter and cook, stirring often, for 2 minutes, until the wine has reduced down a bit.
  • Add the drained pasta to the pan along with a bit of the reserved pasta water and toss to coat for 30 seconds.
  • Let the pasta sit untouched for 1 minute then add the finely grated parmesan and season with sea salt & freshly cracked pepper to taste, while tossing with tongs constantly.
  • Let the pasta sit untouched for another 1-2 minutes. Add the parsley and bacon crumbles then toss to coat well; pour into a serving bowl and serve with parmesan on the side. Enjoy. 
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5 Comments

  1. Looks simple and delicious but much fancier than my normal lunch.