This pappardelle with chanterelles in a garlic butter wine sauce is a simple, elegant dish that comes together in under 30 minutes. The secret is to cook the pasta al dente, reserve a little cooking water, and then allow the pasta to rest in the sauce so it absorbs the flavors. The result is silky ribbons of pasta coated in a buttery, wine-kissed mushroom sauce with a hint of garlic and crunchy bacon. It makes a lovely weeknight lunch or a light dinner and pairs well with a fresh salad and warm bread.
Pappardelle with Chanterelles in a Garlic Butter Wine Sauce
Ingredients:
- 2 slices of bacon, cut into pieces
- 6 oz pappardelle pasta, cooked in salted water (reserve ½ cup of cooking water)
- 2 tbsp butter, divided
- 6 oz chanterelle mushrooms, sliced
- 2–3 cloves garlic, minced (adjust to taste)
- Pinch of crushed red pepper flakes (optional)
- ½ cup dry white wine
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp fresh parsley, chopped
- ¼ cup Parmesan, finely grated, plus extra for serving
How to Make Pappardelle with Chanterelles in a Garlic Butter Wine Sauce
1. Cook the bacon pieces in a large skillet over medium heat until crisp. Remove the bacon and drain on paper towels, then chop into small crumbles and set aside.
2. Pour off most of the bacon grease, leaving only a thin film in the pan to add flavor for the mushrooms. Do not wipe the pan clean.
3. Bring a large pot of salted water to a boil and cook the pappardelle until just al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta.
4. Return the skillet to medium-high heat and add 1 tablespoon of butter. When the butter is hot, add the sliced chanterelles and stir to coat. Cook undisturbed for about 2 minutes, then toss and continue cooking until the mushrooms are golden brown, another 1–2 minutes.
5. Add the minced garlic and a pinch of crushed red pepper flakes if using. Stir constantly and cook for about 1 minute until fragrant.
6. Pour in the dry white wine and add the remaining tablespoon of butter. Cook, stirring often, for 2 minutes or until the wine has reduced slightly and the sauce is glossy.
7. Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss the pasta in the sauce for about a minute to coat evenly.
8. Let the pasta sit undisturbed for 1 minute, then add the finely grated Parmesan and season with sea salt and freshly cracked pepper. Toss constantly with tongs so the cheese melts and binds the sauce to the pasta.
9. Allow the pasta to rest for another 1–2 minutes so the flavors meld. Stir in the chopped parsley and the crisp bacon crumbles, tossing to combine.
10. Transfer to a serving bowl and offer extra Parmesan at the table. Serve immediately and enjoy.
Pappardelle with Chanterelles in a Garlic Butter Wine Sauce
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Equipment
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Large skillet
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Large pot
Ingredients
- 2 slices of bacon, cut into pieces
- 6 oz pappardelle pasta, cooked in salted water (reserve 1/2 cup cooking water)
- 2 tbsp butter, divided
- 6 oz chanterelle mushrooms, sliced
- 2–3 cloves garlic, minced
- Pinch of crushed red pepper flakes (optional)
- ½ cup dry white wine
- Sea salt and freshly cracked pepper, to taste
- 1 tbsp fresh parsley, chopped
- ¼ cup Parmesan, finely grated, plus more for serving
Instructions
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Cook the bacon in a large skillet until crisp.
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Remove and drain the bacon, chop into crumbles, and set aside.
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Pour off most of the bacon grease but leave a thin layer in the pan for flavor.
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Cook the pappardelle in salted boiling water until just al dente; reserve ½ cup of the cooking water and drain the pasta.
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Add 1 tablespoon butter to the skillet over medium-high heat.
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Add the mushrooms and stir to coat. Cook undisturbed for 2 minutes, then toss and continue until golden brown, 1–2 minutes more.
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Stir in the garlic and crushed red pepper flakes (if using) and cook for 1 minute.
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Add the wine and remaining butter, cooking for about 2 minutes until the wine reduces slightly.
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Toss in the drained pasta with a splash of reserved pasta water and coat for about a minute.
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Let the pasta sit for 1 minute, then add Parmesan, salt, and pepper while tossing constantly so the cheese melts into the sauce.
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Let rest another 1–2 minutes, stir in parsley and bacon crumbles, then transfer to a serving bowl.
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Serve immediately with extra Parmesan. Enjoy.