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Recipe 01

Chanterelle tagliatelle

Yield
2
Time
30-40 min

Complete recipe

Read from start to finish.

Before you start

Ingredients

  • 200 g tagliatelle
  • 200–250 g chanterelles, cleaned and trimmed
  • 300 ml heavy cream
  • 30 g butter
  • 1 small shallot, finely chopped
  • 60–120 ml reserved pasta water, as needed
  • 1 lemon, zest only
  • Black pepper, to taste
  • Salt, to taste
  • 30–50 g parmesan, grated, plus extra for serving
  • A small handful of parsley, chopped
  • Marcona almonds, roughly chopped or crushed, for topping
  • Optional: a small drizzle of olive oil to finish

Recipe notes

Notes

  • The source’s key technique is reducing the cream until it becomes golden and nutty before folding it into the mushrooms.
  • Marcona almonds add crunch at the end.

9 steps

Method

Step 1 of 9

  1. Pour the cream into a saucepan and simmer it down, stirring often, until it thickens and turns lightly golden/nutty. This is the “burnt cream” element; stop before it scorches.

Step 2 of 9

  1. Bring salted pasta water to a boil. Cook the tagliatelle until just shy of al dente and reserve some pasta water.

Step 3 of 9

  1. Clean the chanterelles and cut any large ones into bite-sized pieces.

Step 4 of 9

  1. Fry the chanterelles in butter until they release moisture and begin to brown.

Step 5 of 9

  1. Add the shallot and cook until softened.

Step 6 of 9

  1. Fold in the reduced cream and loosen with pasta water until it becomes a sauce.

Step 7 of 9

  1. Add lemon zest and black pepper.

Step 8 of 9

  1. Add the tagliatelle, parmesan, and parsley. Toss until glossy, adding more pasta water if needed.

Step 9 of 9

  1. Plate with extra chanterelles, Marcona almonds, extra parmesan, and optionally a tiny drizzle of olive oil.

Recipe preview

9 steps

A few ingredients

  • 200 g tagliatelle
  • 200–250 g chanterelles, cleaned and trimmed
  • 300 ml heavy cream
  • 30 g butter
  • 1 small shallot, finely chopped

The opening moves

  1. 01

    Pour the cream into a saucepan and simmer it down, stirring often, until it thickens and turns lightly golden...

  2. 02

    Bring salted pasta water to a boil. Cook the tagliatelle until just shy of al dente and reserve some pasta wa...

  3. 03

    Clean the chanterelles and cut any large ones into bite-sized pieces.

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