Chanterelle pasta

Estimated cooking time 20min

Late summer and early autumn are the seasons of the chanterelle mushrooms in Finland. I took 2 hours sunday walk in the forrest and found lots of mushrooms. This is the simple chanterelle pasta dish with carbonara style sauce and Cacio el Pepe styled pepper. I could eat this everyday!

- two cups (or more) of chopped chanterella mushrooms

- butter

- 1-2 teaspoons of freshly grounded black pepper

- 2 eggs

- cup of grated parmesan, pecorine or other fatty cheese.

- pasta

- salt 

- chopped chive

 

1. Warm the water until it boils. Add salt and pasta.

2. Warm up the pan. Add peppers and let them roast 1 minutes.

 

3. Add butter and mushrooms to the pan.

 

4. Mix egg and cheese together in the bowl

 

 5. When the water has evaporated from the mushroom you are ready for the final part.

 

 

6. Add cooked pasta (al dente) and some boiling water to the pan. Mix pasta well with mushrooms.

 

 

 

7. Turn off the heat. Add egg and cheese mix slowly to the pan and mix at the same time. Don´t stop mixing before the sauce is ready and thickened. It will take 1-2 minutes when the sauce is completed.

8. Put pasta on the plate and add some more cheese and chopped chive to finish the dish. Enjoy!