PASTA WITH CHANTERELLE MUSHROOMS AND BACON #recipe #easy and #fast by Chef Max Mariola
Today we are cooking a plate of pasta with chanterelle mushrooms. I will show you both how to clean the chanterelle mushrooms and how to store them, the mushrooms must always be in the paper and never in the plastic. I'll tell you why I use various knives in the kitchen, each one is used to do a precise job. Cut a slice of good bacon each, divide the slices into small sticks and stew this bacon slowly to make it crunchy but without burning it. Separate the crispy bacon from the melted fat, this is to be able to measure the amount of fat in the pan.
Stew the mushrooms over medium heat, add a few pieces of fresh chilli.
Remember to drink a few drops of prosecco while cooking.
Finish cooking the pasta directly in the pan, adding a few drops of cooking water. Lightly grated pecorino romano and finally the pieces of crispy bacon before stirring. Listen to the sound of love and we serve. As always, it is the #recipe for a #easy, #fast and #economic dish. Enjoy your meal from Casa Mariola!

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INGREDIENTS for 2 people:
Mafaldine pasta by @pastaliguori 200 g
Fresh chanterelle mushrooms about 300 g
Jowls
Pecorino romano
Chilli pepper
Extra virgin olive oil @OlioSommariva
Frozen Prosecco to brighten up the day @Valdellovo
Fresh rosemary
Sage

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SPECIAL THANKS
PASTA di Gragnano IGP from PASTIFICIO LIGUORI since 1795
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WINE Sparkling ZERO NOVE Conegliano Valdobbiadene Prosecco Superiore DOCG Brut Millesimato https://www.valdellovo.it
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Extra virgin olive oil and pitted Taggiasca olives SOMMARIVA (Liguria) Facebook and Instagram @oliosommariva #oliosommariva
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VIDEO PRODUCED BY
Mariola Production House

DIRECTED BY
@ChefMaxMariola
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● Kitchen equipment ●
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