Creamy Linguine with Yellow Leg Chanterelles
Drogo
1 - 2
10 minutes
15 minutes
Indulge in a beautifully rich chanterelle pasta featuring delicate yellow leg chanterelles folded through silky linguine. This creamy linguine with chanterelles is an elegant seasonal dish that celebrates the subtle flavour and delicate texture of wild mushrooms.
This recipe uses the method of carbonara to make a creamy, rich pasta sauce. The mushrooms are so delicate that they weave into the linguine perfectly. It may not be a classic pasta dish, but it tastes fantastic.
Unlike heavier mushroom pastas, this dish allows the natural flavour of yellow leg chanterelles to shine. The creamy sauce coats every strand of linguine, creating a luxurious yet simple meal that is perfect for mushroom lovers and lovers of fresh Italian-inspired cooking.
Ingredients
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150g linguine
- 150g yellow leg chanterelles
- 50g Parmesan grated
- 2 large cloves garlic peeled and crushed slightly with the side of a knife or something heavy
- 3 large egg yolks
- 20g butter
- Splash of olive oil
Directions
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Cook the pasta in boiling salted water until al dente.
Combine the eggs yolks with the Parmesan and season, mixing well.
Melt the butter in a frying pan, and add a splash of olive oil and the smashed garlic cloves. Cook for a minute or two, then discard the garlic.
Add the mushrooms and a ladleful of pasta water, and allow to cook for a minute.
Add the pasta (lift it straight from the water, without draining) and stir to emulsify.
Take off the heat and add the egg and cheese mixture and mix well, adding more pasta water if necessary, until you have a creamy sauce.
Serve immediately, with more Parmesan on top, if you like.
Ingredients you'll need
